Description
A satisfying alternative to old school pancakes. The cornmeal lends a subtle crunch to the creamy but cake-like centers. The slight tartness of the blueberries keeps the dish from being overly sweet.
Ingredients
- 1 cup Maple Syrup (Spoil Yourself And Use The Good Stuff If You Can.)
- 2 cups Blueberries, Fresh Or Frozen
- 3 sprigs Fresh Thyme (If You Don’t Have Any Thyme On Hand, Make The Syrup Without It.)
- ½ cups Cornmeal
- 1-¼ cup Cold Water
- 1-¼ cup Milk
- 1 whole Egg
- 2 Tablespoons Honey
- 1 teaspoon Vanilla Extract
- 1 cup White Whole Wheat Flour (or All-purpose)
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 whole Lemon, Zest Only
- 2 Tablespoons Unsalted Butter, For The Griddle
Preparation
Put the syrup, blueberries, and thyme sprigs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes. Remove the thyme sprigs just before serving.
In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened, about 4 to 5 minutes.
In a small bowl, beat together milk, egg, honey, and vanilla. Add to the polenta.
In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a well in the center and stir in the polenta custard.
Heat a large griddle and brush it with butter.
Ladle enough batter onto the griddle for 4-inch cakes. If the batter is too thick to spread on its own, add a bit more milk. Cook the pancakes over moderate heat until bubbles appear on the surface and the top of the pancake looks dry. Flip the pancakes and cook until puffy and browned on the bottom, about 2 minutes.
Transfer to warm plates and repeat with remaining batter. Serve with warm blueberry syrup.
(Recipe inspired by Food and Wine Magazine’s Cornmeal Pancakes by chefs Daniel Patterson and René Redzepi.)