Ingredientes para 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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Cómo preparar 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
5g
