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Blue Corn and Blueberry Pancakes with Orange Maple Syrup and Pecans

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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

Details

Preparation

Step 1

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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