Sunday Brunch: Cornmeal Pancakes with Blueberry Maple Syrup
So, I decided not to go to the grocery store this weekend. So, we made due with what was in the house for breakfast and dinner, which made for a couple of interesting recipes! Again, I don’t have any pictures. Mostly because I was mad that some of the pancakes burned (so be careful with these!).
Cornmeal Pancakes with Blueberry Maple Syrup
For pancakes
- 3/4 cup wheat flour
- 1/2 cup cornmeal
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon nutmeg, ground
- 2 large eggs, separated and at room temp
- 1 cup skim milk, room temp
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 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. Be careful — these burn easily.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
For blueberry syrup
- 1 cup blueberries, or mixed berries (I used half blueberries and half blackberries)
- 1/4 cup maple syrup
- 1/2 t cinnamon (or more if you love cinnamon!)
- Toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
Tags: breakfast, food, fun, recipes, sunday brunch
