Cornmeal Pancakes with Blueberry Syrup was a happy mistake. I was really making blueberry syrup for my grilled peaches, but let’s just say the peaches didn’t make it from the grill. So I couldn’t waste good homemade blueberry syrup. I had to make pancakes.
Cornmeal pancakes are so fluffly, so delicious, and so good. They have a little texture I crave. Pancakes are always a little one dimensional so it deserves some texture.
This blueberry syrup is made with lemon, honey, butter and a little bit a cinnamon. You won’t miss the Aunt Jemima with this tasty homemade syrup.
Cornmeal Pancakes with Blueberry Syrup
10 June, 2018
: 4
: 10 min
: 20 min
: 30 min
: Easy
Ingredients
- 6 ounces Blueberries
- 1 teaspoon Lemon Juice
- 2 tablespoons Honey
- 1 tablespoon Butter
- 1/4 teaspoon Cinnamon
- 1 cup Cornmeal {I used Bob's Red Mill Cornmeal}
- 1 cup Boiling Water
- 1 1/3 cup Buttermilk
- 2 whole Eggs
- 2 teaspoons Honey
- 1/4 cup Butter, melted
- 1 1/4 cup All Purpose Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- Nonstick Cooking Spray, for cooking
Directions
- Step 1 In a small sauce pan stir together blueberries, lemon juice, honey, butter and cinnamon. Bring to a simmer and simmer until thickened, about 10 minutes.
- Step 2 In a large mixing bowl pour boiling water over cornmeal. Whisk until thickened and slowly drizzle in buttermilk. Add eggs, honey, and melted butter, whisk to combine. Whisk in flour, baking powder, baking soda, and kosher salt. Preheat a griddle or large nonstick pan to medium high heat. Use a 1/2 cup measuring cup to make each pancake. Cook 2 minutes per side.
- Step 3 Serve blueberry syrup on top of pancakes and enjoy!
Savor and Enjoy!
