Blue Corn and Blueberry Pancakes with Orange Maple Syrup and Pecans

By á-830

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

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.