Cornmeal Pancakes With Blueberry Syrup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP



Cornmeal Pancakes With Blueberry Maple Syrup image

This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these

Provided by Kozmic Blues

Categories     Breakfast

Time 20m

Yield 16 pancakes

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

Steps:

  • Preheat oven to 200 degrees.
  • Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
  • In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
  • Whip egg whites until they have soft peaks.
  • Fold the whipped egg whites into the batter.
  • Heat a large nonstick skillet over medium heat.
  • Lightly coat the surface with butter.
  • Pour about 1/4 cup of the batter into the skillet for each pancake.
  • Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
  • Flip pancakes and cook for another minute or so on the other side.
  • Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
  • Serve pancakes with warm blueberry syrup.
  • For the syrup:.
  • toss the blueberries and maple syrup in a small saucepan.
  • Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
  • Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

CORNMEAL-BLUEBERRY PANCAKES



Cornmeal-Blueberry Pancakes image

Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.

Provided by Alison Roman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/80 grams cornmeal
1 1/2 cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 1/2 teaspoons/6 grams baking powder
1 1/2 teaspoons/9 grams baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 1/2 cups blueberries
Vegetable, canola or coconut oil for the skillet

Steps:

  • Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER



Blue Cornmeal Pancakes With Blueberry Butter image

This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.

Provided by Jesse Tyler Ferguson

Categories     Brunch     Breakfast     Summer     Cornmeal     Buttermilk     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield Makes 14-16 pancakes

Number Of Ingredients 18

Blueberry butter:
½ cup (1 stick) unsalted butter, room temperature
¼ cup fresh blueberries, washed and thoroughly dried
2 teaspoons blueberry preserves
¼ teaspoon ground coriander
Pinch of kosher salt
Pancakes:
1½ cups blue cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1½ cups buttermilk
¼ cup canola or grapeseed oil
Nonstick cooking spray
Maple syrup

Steps:

  • Blueberry butter:
  • Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
  • Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
  • Pancakes:
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
  • Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
  • Serve the pancakes hot with the blueberry butter and maple syrup.
  • Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

More about "cornmeal pancakes with blueberry syrup recipes"

EASY CORNMEAL PANCAKES - YUMMY TODDLER FOOD
3 days ago With whole grains and a delicious flavor and texture, these Cornmeal Pancakes are a delicious breakfast to share with the kids. Plus, they work great with blueberries or as a …
From yummytoddlerfood.com


BLUEBERRY CORNMEAL PANCAKES - COOKING WITH COCKTAIL …
Sep 13, 2020 These pancakes are made with equal parts cornmeal and flour and loaded with juicy blueberries for a delicious summer breakfast. Blueberries and corn are one of my favorite southern flavor combinations.
From cookingwithcocktailrings.com


BLUEBERRY CORNMEAL PANCAKES (VEGAN) - PEBBLES AND …
May 23, 2021 Break up your breakfast routine with these light and fluffy golden whole grain pancakes accented with morsels of fresh hot blueberries peeking out. Delicious served with fresh fruit, pure maple syrup, or blueberry sauce. I …
From pebblesandtoast.com


BUTTERMILK CORNMEAL PANCAKES WITH BLUEBERRY SYRUP
Dec 25, 2020 There are lots of great pancake recipes out there, but this easy buttermilk cornmeal pancake recipe stacks above the rest as a homey, fluffy flapjack that’s just sweet enough. In theory, there is no such thing as a bad …
From unpeeledjournal.com


CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SAUCE - ONE …
Aug 29, 2016 In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together milk, syrup, butter/oil, eggs, vinegar, and vanilla. Pour the wet mixture into the dry mixture and stir to combine.
From onelovelylife.com


CORNMEAL PANCAKES WITH BLUEBERRY SYRUP - DASH OF …
Jun 10, 2018 Step 1 In a small sauce pan stir together blueberries, lemon juice, honey, butter and cinnamon. Bring to a simmer and simmer until thickened, about 10 minutes. Step 2 In a large mixing bowl pour boiling water over cornmeal. …
From dashofsavory.com


CORNMEAL BLUEBERRY BUTTERMILK PANCAKES - WENT HERE 8 …
Jun 15, 2020 These Blueberry Buttermilk Pancakes are made with cornmeal and packed with fresh blueberries. They're golden brown, tender, delicious and super easy to make! This recipe was originally published in June 2017. It has been …
From wenthere8this.com


FRESH CORN PANCAKES WITH BLUEBERRY SAUCE - NYT …
Oct 12, 2023 A mix of all-purpose flour and cornmeal gives the pancakes a wonderfully light texture and makes them the perfect vehicle for sweet, crunchy corn kernels. (Use in-season corn for best results.) The simple blueberry …
From cooking.nytimes.com


CORNMEAL BLUEBERRY PANCAKES RECIPE - THE HUNGRY …
Aug 20, 2016 Cornmeal blueberry pancakes, incredible taste and texture, buttermilk cornmeal pancake batter with fresh blueberries, what weekend breakfasts are made for!
From thehungrybluebird.com


BLUEBERRY CORNMEAL PANCAKES - WILD BLUEBERRIES CANADA
In a large bowl, mix the cornmeal, flour, sugar, baking soda, baking powder, and salt. In the large sauté pan you plan to make the pancakes in, melt 1½ tablespoons of the butter. Add the melted butter to a second bowl along with …
From wildblueberryassociation.ca


BLUEBERRY CORNMEAL PANCAKES - DELICIOUS, HEARTY FLAVOR …
Mar 11, 2019 These Blueberry Cornmeal Pancakes have a hearty texture, with a combination of cornmeal, flour, and whole wheat flour. The blueberries get sweet and jammy, and add a nice pop of fresh flavor!
From fifteenspatulas.com


CORNMEAL BLUEBERRY PANCAKES (NEW FAVORITE RECIPE!)
May 4, 2024 If you are looking for a spin on traditional buttermilk pancakes, these cornmeal blueberry pancakes have become our favorite! The slight coarseness from the cornmeal …
From fromscratchfarmstead.com


BLUEBERRY CORNMEAL PANCAKES - CLOSET COOKING
Aug 18, 2009 The blueberry cornmeal pancakes came together quickly and easily and they turned out great! They were nice and golden brown on the outside and light and fluffy and filled with blueberry goodness on the inside.
From closetcooking.com


BLUEBERRY CORNMEAL PANCAKES - EATPLANT-BASED
Nov 30, 2024 Get ready to flip for these vegan, oil-free blueberry cornmeal pancakes —light, fluffy, and bursting with juicy berries, they’re a tasty and guilt-free way to kickstart your morning! These golden fresh pancakes are from …
From eatplant-based.com


BLUEBERRY CORNMEAL PANCAKES - WHOLE AND HEAVENLY …
Nov 3, 2013 Blueberry pancakes get a fun makeover with yellow cornmeal, which makes these pancakes unbelievably light and fluffy. Top these pancakes with LOTS of maple syrup! Just a little pancake indulgence for Sunday …
From wholeandheavenlyoven.com


FLUFFY BLUEBERRY CORNMEAL PANCAKES - BRIGHT ROOTS …
Apr 26, 2018 These Fluffy Blueberry Cornmeal Pancakes are the perfect healthy weekend breakfast! They’re refined sugar free, dairy free and use a combo of wheat flour and cornmeal as healthy swaps. These blueberry cornmeal …
From brightrootskitchen.com


BEST CORNMEAL PANCAKES WITH BLUEBERRY SYRUP RECIPES
Nov 7, 2015 Start off your day with these soft, fluffy cornmeal pancakes topped with mouthwatering warm blueberry syrup. In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 …
From foodnetwork.ca


Related Search