Recipe courtesy of Bobby Flay
Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup
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- Total: 2 hr 12 min
- Prep: 2 hr
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1362
- Total Fat
- 59 g
- Saturated Fat
- 36 g
- Carbohydrates
- 200 g
- Dietary Fiber
- 4 g
- Sugar
- 132 g
- Protein
- 15 g
- Cholesterol
- 240 mg
- Sodium
- 186 mg
- Total: 2 hr 12 min
- Prep: 2 hr
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1362
- Total Fat
- 59 g
- Saturated Fat
- 36 g
- Carbohydrates
- 200 g
- Dietary Fiber
- 4 g
- Sugar
- 132 g
- Protein
- 15 g
- Cholesterol
- 240 mg
- Sodium
- 186 mg
Ingredients
Orange-Honey Butter:
Cinnamon Maple Syrup:
Directions
- Preheat non-stick griddle. 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 then 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 over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
- Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
- Cinnamon Maple Syrup: 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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