Cornmeal Pancakes With Blueberry Maple Syrup
photo by Rita1652
- Ready In:
- 20mins
- Ingredients:
- 17
- Yields:
-
16 pancakes
ingredients
-
For pancakes
- 177.44 ml all-purpose flour
- 118.29 ml cornmeal
- 44.37 ml light brown sugar
- 4.92 ml baking powder
- 1.23 ml salt
- 0.61 ml baking soda
- 0.61 ml nutmeg, freshly grated
- 2 large eggs, separated and at room temp
- 236.59 ml buttermilk, room temp
- 118.29 ml milk, room temp
- 44.37 ml unsalted butter, melted
- 2.46 ml vanilla extract
-
For blueberry syrup
- 236.59 ml blueberries
- 59.14 ml maple syrup
- 1 cinnamon stick
- 14.79 ml unsalted butter
- 4.92 ml lemon juice
directions
- Preheat oven to 200 degrees.
- Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
- In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
- Whip egg whites until they have soft peaks.
- Fold the whipped egg whites into the batter.
- Heat a large nonstick skillet over medium heat.
- Lightly coat the surface with butter.
- Pour about 1/4 cup of the batter into the skillet for each pancake.
- Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
- Flip pancakes and cook for another minute or so on the other side.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
-
For the syrup:
- toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
- Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.
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Reviews
-
I had already made some blueberry syrup (with orange zest and Grand Marnier), so I used it for this. I cooked it for 15 minutes and then pureed it, and it was very thick. This was the best part of the breakfast! I love fresh nutmeg and whipped egg whites folded into pancakes, but I thought the cornmeal gave it a little bit of a gritty texture (still detectable, but less prominent with the syrup on it). 16 pancakes was spot on!
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Oh, my goodness! I have never eaten pancakes that literally just melted in my mouth. This is a fabulous recipe. I made a half recipe for both the pancakes and syrup. The syrup is really tasty, too. As noted by other chefs, it is a somewhat thin syrup but it is so flavorful. Great recipe. I know you will enjoy it when you make it.
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These are fantastic! I did make some substitutes, but that is because I had to make them gluten free for my brother0. So all I did was use a gluten free all-purpose flour and gf cornmeal in place of the real thing. We all LOVED them, even those of us who don't need to eat gf. The syrup was great too! I ended up using blackberries simply because that was what I had. Made it exactly as writen for blueberries but then I strained out the seeds. Will make again, A LOT!
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These are amazing pancakes, light, fluffy and tender. They were so good. What a great recipe. I wasn't sure if I would enjoy the cornmeal in the pancakes, but I couldn't even tell it was there. I only made 1/2 the recipe and shared it with a neighbor, after I tasted the pancakes, I was wishing I hadn't of shared...they were that good, I wanted more!!! The batter looked really thin until I added the egg whites. Then it turned into a work of art...topped with the truly delicious blueberry syrup, these took me to nirvana. Thanks so much for sharing this great recipe, which I will make for my non loving pancake dh...I know that he will enjoy these...Kudos Kozmic Blues made for Summer 09 - Comfort Cafe
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I was making blueberry pancakes from another chef and needed a blueberry syrup recipe. While I did not make your pancakes (this time!) I did use your blueberry syrup. It was fabulous. Like Rita I noticed that the syrup was a bit thin, so while cooking, I added about 1/4 of light corn syrup and it was perfect. Thanks Kozmic Blues!
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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