Cornmeal Pancakes With Blueberry Maple Syrup Recette

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.

Préparation 15 min

Cuisson 20 min

Calories 109.5 kcal

Protéines 5g

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Cornmeal Pancakes With Blueberry Maple Syrup

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Cornmeal Pancakes With Blueberry Maple Syrup ?

Cornmeal Pancakes With Blueberry Maple Syrup prend environ 35 minutes du début à la fin — environ 15 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Cornmeal Pancakes With Blueberry Maple Syrup ?

Cornmeal Pancakes With Blueberry Maple Syrup contient environ 109.5 calories par portion, avec environ 5 g de protéines, 5 g de glucides et 6 g de lipides.

De quels ingrédients ai-je besoin pour Cornmeal Pancakes With Blueberry Maple Syrup ?

Les principaux ingrédients de Cornmeal Pancakes With Blueberry Maple Syrup sont All Purpose Flour, Cornmeal, Light Brown Sugar, Baking Powder, Salt, Baking Soda. Consultez la liste complète avec les quantités ci-dessus.