Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup blue cornmeal
- Pinch salt
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 large eggs
- 1 1/2 to 2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries, plus more for garnish
- 2 to 3 bananas, peeled and sliced
- Orange-Honey Butter, recipe follows
- Cinnamon Maple Syrup, recipe follows
- Confectioners' sugar, for garnish
Directions
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.
Orange-Honey Butter:
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
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.
Cinnamon Maple Syrup:
2 cups pure maple syrup
2 to 3 cinnamon sticks
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.
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By Eyeballit
Brooklyn, NY
on November 11, 2011
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I used yellow corn flour instead of blue, because that's what I had on hand. They came out well, but because of the corn flour, they were a little dry (I included two full cups, which just served to make them thinner. I might add more baking powder next time to make them a little fluffier, too. I'm sure they would've been less dry with the blueberries, but I made Emeril's Orange Cranberry Sauce to go with instead for a fall theme (foodnetworkDOTcom/recipes/emeril-lagasse/orange-cranberry-sauce-recipe/index. I might put cranberries directly into the pancakes to wet them up a bit as well.
By Claire007
Austin, TX
on July 24, 2011
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These pancakes are quite tasty and good for an adult palette. I used yellow cornmeal and they still came out well. I didn't have bananas or felt like making the orange butter so I made honey butter instead and didn't substitute anything for the bananas and the pancakes were still good. I recommend these as part of a hearty breakfast.
By thisgurlluvs2cook
san luis obispo, CA
on July 23, 2011
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These are very good but if you're looking for that traditional pancake taste, these won't suffice. They are very "earthy" tasting. On their own, they are pretty bland but with all the toppings they are outta this world. I used organic blue cornmeal. My husband & I loved them and will be making them again.
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