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VIEW RECIPE
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Title:
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Blue Corn and Blueberry Pancakes |
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Date:
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03/01/2008 09:09:13 |
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Posted by:
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ChefBelle |
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1-1/2 cups all-purpose flour
1 cup coarse ground blue or yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2-1.4 cups buttermilk
3 Tbsp. unsalted butter, melted
2 egg yolks (reserve the whites)
2 egg whites
1-1/2 cups fresh or frozen blueberries ( if frozen do not thaw)
Serve with Orange Maple Syrup
Chopped toasted pecans
Prepare griddle to medium and oven to 200*F.
Whisk dry ingredients together in a large bowl, set aside.
Combine buttermilk, butter and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
Beat egg whites in a bowl with a hand mixer on medium high speed until stiff but not dry. Gently fold whites into batter until combined.
Lightly brush preheated griddle with vegetable oil. for each pancake pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer..
Transfer pancakes to a plate and keep warm on oven, repeat with remaining batter and blueberries.
Orange Maple Syrup:
1 1/2 cups pure maple syrup
2 Tbsp. orange juice concentrate
3 strips orange peel
1 cinnamon stick
Warm all ingredients in a saucepan until heated through.
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My Comments:
These pancakes are good served with breakfast meats of your choice. They are a very light and fluffy pancake
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COMMENTS AND REVIEWS
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