Blue Corn and Blueberry Pancakes with Orange Maple Syrup and Pecans

Blue Corn and Blueberry Pancakes with Orange Maple Syrup and Pecans
Blue Corn and Blueberry Pancakes with Orange Maple Syrup and Pecans

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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Twelve 5" pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • WHISK TOGETHER:

  • 1 1/2

    cups all-purpose flour

  • 1

    cup coarse ground blue or yellow cornmeal

  • 3

    tbsp sugar

  • 1

    tbsp baking powder

  • 1

    tsp table salt

  • 1/2

    tsp baking soda

  • COMBINE; WHISK IN:

  • 2 1/4

    cups buttermilk

  • 3

    tbsp unsalted butter, melted

  • 2

    egg yolks (reserve whites)

  • BEAT AND FOLD IN; ADD:

  • 2

    egg whites

  • 1 1/2

    cups fresh or frozen blueberries (i frozen, do not thaw)

  • SERVE WITH:

  • Orange Maple Syrup

  • Chopped Toasted Pecans

  • ORANGE MAPLE SYRUP:

  • 1 1/2

    cups pure maple syrup

  • 2

    tbsp orange juice concentrate

  • 3

    strips orange peel

  • 1

    cinnamon stick

  • Warm all ingredients in a saucepan until heated through

Directions

Preheat griddle or nonstick skillet to medium and oven to 200 degrees. 1. Whisk dry ingredients together in a large bowl; set aside. 2. Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened. 3. Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined. 4. Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto the griddle and sprinkle with some blueberries. Cook until bubbles form on the surface, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.

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