Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup

By cirql8or

Recipe courtesy Bobby Flay

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup blue cornmeal
• Pinch salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 large eggs
• 1 1/2 to 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries, plus more for garnish
• 2 to 3 bananas, peeled and sliced
• Orange-Honey Butter, recipe follows
• Cinnamon Maple Syrup, recipe follows
• Confectioners' sugar, for garnish

Preparation

Step 1

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.