Thursday, March 29, 2012

Blueberry Cornmeal Pancakes

1 cup all-purpose flour
½ cup cornmeal
¼ cup sugar
1 ¼ teaspoons baking powder
1 teaspoon coarse salt
¼ teaspoon baking soda
1 ½ cups low-fat buttermilk
¼ cup whole milk
1 ½ ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1pint) SVO blueberries
Orange maple butter, for serving (recipe follows)
Pure maple syrup, for serving
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*. Heat a griddle or a large non stick 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, 3-4 minutes. Slip 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 maple syrup.
Orange Maple Butter
4 ounces ( 1 stick) unsalted butter, softened
1 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 teaspoon finely grated orange zest
¼ teaspoon coarse salt
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.


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