blueberry cornmeal pancakes with orange maple butter

By sanmo_babe

Ingredients

• First up… make the Orange Maple Butter. (I did this the night before):
• 1 stick softened butter
• 1 tablespoon orange juice
• 1 tablespoon maple syrup
• pancakes:
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar, plus two tsp for blueberries
• 1 1/4 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups buttermilk
• 1/4 cup milk
• 3 Tbsp butter, melted and cooled
• 1 egg lightly beaten
• 2 cups blueberries
• Extra butter for coating griddle
• Maple Syrup
• (Makes about 16)

Details

Servings 16

Preparation

Step 1

orange maple butter:
Combine all three in a small bowl with a rubber spatula.
Spoon the mixture on a piece of wax paper.
Roll and re-shape back into a stick of butter.
Twist the ends to secure the wax paper and refrigerate.

Blueberry Cornmeal PANCAKES:
Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
Whisk together buttermilk, milk, butter and egg in medium bowl.
Add milk mixture to dry ingredients and whisk together just until combined.
Toss blueberries in a small bowl with 2 tsp sugar.
Heat a griddleover medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
Pour batter on griddle 1/4 cup at a time.
Add some of the sugared blueberries to each pancake.
Cook for about 3-4 minutes.
Flip and cook the other side for about 2 minutes.