Cornmeal Pancakes with Blueberry Syrup Recipe
- 1 pint blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 heaping cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups whole milk, plus more for thinning if needed
- 1 tablespoon white vinegar
- 1 tablespoon vanilla
- 2 large eggs
- 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
- Pats of butter, for serving
- Maple syrup, for serving, optional
| ||PREP TIME
For the blueberry syrup:
- In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low.
- Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries.
- Remove from the heat when the syrup is nice and thick.
For the cornmeal pancakes:
- Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs.
- Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat.
- When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side.
- Remove from the skillet and keep warm.
- Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top.
- Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
Breakfast & Brunch
A recipe from Recipe courtesy of Ree Drummond