Blueberry Cornmeal Pancakes with Orange Maple Butter

By Afton

Ingredients

• Pancakes:
• 1 c flour
• 1/2 c cornmeal
• 1/4 c sugar
• 1 1/4 t baking powder
• 1 t coarse salt
• 1/2 t baking soda
• 1 1/2 c low-fat buttermilk
• 1/4 c whole milk
• 3 T unsalted butter, melted & cooled
• 1 large egg, lightly beaten
• 2 c fresh blueberries
• Orange Maple Butter:
• 1 stick unsalted butter, softened
• 1 T fresh orange juice
• 1 T pure maple syrup
• 1 t finely grated orange zest
• 1/4 t coarse salt

Details

Servings 12
Adapted from stephmodo.com

Preparation

Step 1

Pancakes:
1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

2. Preheat oven to 200 degrees (for keeping pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe...they won't show up!). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter and pure maple syrup.

Orange Maple Butter:
Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.