Cornmeal Pancakes With Blueberry Maple Syrup Rezept

Elevate your breakfast routine with these delightful cornmeal pancakes, drizzled with a vibrant blueberry maple syrup! This unique recipe, inspired by Food Network Kitchen, combines the comforting taste of classic pancakes with a delightful cornmeal twist. The homemade blueberry syrup is bursting with fresh berry flavor and complements the pancakes perfectly. Even if you're short on time, this luscious syrup is a game-changer for any pancake stack.

Vorbereitung 15 Min.

Kochzeit 20 Min.

Kalorien 109.5 kcal

Eiweiß 5g

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Cornmeal Pancakes With Blueberry Maple Syrup

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Zutaten für Cornmeal Pancakes With Blueberry Maple Syrup

All Purpose Flour
½ cup cornmeal
Light Brown Sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
Eggs
1 cup buttermilk
½ cup milk
Unsalted Butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup maple syrup
1 cinnamon stick
½ teaspoon lemon juice

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Zubereitung von Cornmeal Pancakes With Blueberry Maple Syrup

Preheat oven to 200°F (93°C).
In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
In a separate bowl, whisk together 2 large egg yolks, 1 cup buttermilk, ½ cup milk, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract.
Gently combine the wet and dry ingredients until just combined. Do not overmix.
In a clean bowl, beat 2 large egg whites until stiff peaks form.
Carefully fold the whipped egg whites into the batter.
Heat a lightly oiled large nonstick skillet or griddle over medium heat.
Pour ¼ cup of batter onto the hot surface for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes per side.
Keep cooked pancakes warm in the preheated oven while you cook the remaining batter.
For the Blueberry Syrup:
Combine 1 cup fresh blueberries, ½ cup maple syrup, 1 cinnamon stick in a small saucepan.
Bring to a boil over high heat, then reduce heat and simmer until blueberries burst, about 5 minutes.
Remove from heat, discard cinnamon stick, and whisk in 1 tablespoon of butter and ½ teaspoon lemon juice.
Serve pancakes immediately, topped with warm blueberry maple syrup.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

28g

Fat

11g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Pancakes And Waffles Breakfast Fruit Dietary Comfort Food Berries Blueberries Taste Mood

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Cornmeal Pancakes With Blueberry Maple Syrup?

Cornmeal Pancakes With Blueberry Maple Syrup dauert insgesamt etwa 35 Minuten – ungefähr 15 Minuten Vorbereitung und 20 Minuten Kochzeit.

Wie viele Kalorien hat Cornmeal Pancakes With Blueberry Maple Syrup?

Cornmeal Pancakes With Blueberry Maple Syrup hat etwa 109.5 Kalorien pro Portion, mit ungefähr 5 g Eiweiß, 5 g Kohlenhydraten und 6 g Fett.

Welche Zutaten brauche ich für Cornmeal Pancakes With Blueberry Maple Syrup?

Die wichtigsten Zutaten für Cornmeal Pancakes With Blueberry Maple Syrup sind All Purpose Flour, Cornmeal, Light Brown Sugar, Baking Powder, Salt, Baking Soda. Die vollständige Liste mit Mengenangaben findest du oben.