BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Provided by Jesse Tyler Ferguson
Categories Brunch Breakfast Summer Cornmeal Buttermilk Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes 14-16 pancakes
Number Of Ingredients 18
Steps:
- Blueberry butter:
- Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
- Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
- Pancakes:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
- Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes hot with the blueberry butter and maple syrup.
- Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
SOPHIA'S PLACE - BLUE CORN PANCAKES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix dry ingredients - flours, salt, sugar, and baking powder.
- Mix wet ingredients - milk, butter and eggs.
- Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
BLUE CORN AND BLUEBERRY PANCAKES
Make and share this Blue Corn and Blueberry Pancakes recipe from Food.com.
Provided by pansregnig
Categories Breakfast
Time 40m
Yield 12 5" pancakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat griddle or nonstick skillet to medium and oven to 200°.
- 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 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 in oven; repeat with remaining batter and blueberries.
- Serve pancakes with syrup, and pecans.
Nutrition Facts : Calories 343.4, Fat 9.1, SaturatedFat 4.8, Cholesterol 81.9, Sodium 800.1, Carbohydrate 56.3, Fiber 3.2, Sugar 14.6, Protein 10.3
BLUEBERRY-CORNMEAL PANCAKES
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 dozen 5- to 6-inch pancakes
Number Of Ingredients 13
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
More about "blue corn blueberry pancakes with orange honey butter and cinnamon maple syrup recipes"
BLUEBERRY PANCAKES WITH BLUEBERRY-MAPLE SYRUP - ONCE …
From onceuponachef.com
BLUEBERRY CORNMEAL PANCAKES - DELICIOUS, HEARTY FLAVOR …
From fifteenspatulas.com
HOW TO MAKE BLUE CORNMEAL PANCAKES WITH BLUEBERRY …
From goodmorningamerica.com
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON …
From foodnetwork.cel30.sni.foodnetwork.com
BLUE CORN PANCAKES RECIPE -SUNSET MAGAZINE
From sunset.com
BLUEBERRY CORNMEAL PANCAKES WITH ORANGE MAPLE BUTTER
From shutterbean.com
BLUEBERRY BLUE CORN PANCAKES (WITH ATOLE) FROM MJ'S KITCHEN
From mjskitchen.com
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON …
From recipenet.org
BLUEBERRY CORN CAKES WITH MAPLE SYRUP - FOOD & WINE
From foodandwine.com
RECIPE FOR BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY …
From dawnsrecipes.com
RECIPE FOR BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY …
From marliave.com
RECIPE FOR BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND …
From dawnsrecipes.com
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND …
From punchfork.com
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND …
From eatyourbooks.com
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND …
From recipenet.org
RECIPE FOR BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND …
From marliave.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love