Cornmeal Pancakes With Blueberry Maple Syrup

wtorek, 28 stycznia 2014

Cornmeal Pancakes With Blueberry Maple Syrup

Time: 20 mins

Ingredients

  • 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

Directions

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

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