Fluffy Cornmeal Pancakes with Blueberry Maple Drizzle
Indulge in a delightful breakfast experience with these Fluffy Cornmeal Pancakes, paired with a luscious Blueberry Maple Drizzle. The combination of sweet cornmeal and the rich flavor of freshly whipped pancakes creates a heavenly texture, while the homemade blueberry syrup adds a pop of fruity freshness. Perfect for lazy weekends or a special brunch, this recipe brings an exciting twist to traditional pancakes. Whether you're entertaining guests or simply treating yourself to a delicious morning feast, this dish is sure to impress and can easily become a staple in your breakfast repertoire.
16
Servings
75
Calories
17
Ingredients
Ingredients
all-purpose flour
3/4 cup (sifted)
cornmeal
1/2 cup (finely ground)
light brown sugar
3 tablespoons (packed)
baking powder
1 teaspoon
salt
1/4 teaspoon
baking soda
1/8 teaspoon
nutmeg
1/8 teaspoon (freshly grated)
large eggs
2 (separated, at room temperature)
buttermilk
1 cup (at room temperature)
milk
1/2 cup (at room temperature)
unsalted butter
3 tablespoons (melted)
vanilla extract
1/2 teaspoon
blueberries
1 cup (fresh or frozen)
maple syrup
1/4 cup
cinnamon stick
1
unsalted butter
1 tablespoon
lemon juice
1 teaspoon (fresh)
Instructions
1
Preheat your oven to 200°F (95°C) to keep the pancakes warm as you cook them.
2
In a large mixing bowl, combine the all-purpose flour, cornmeal, light brown sugar, baking powder, salt, baking soda, and freshly grated nutmeg. Whisk until well blended.
3
In a separate bowl, whisk together the egg yolks, buttermilk, milk, melted unsalted butter, and vanilla extract until smooth and combined.
4
Gradually add the wet ingredients to the dry ingredients, stirring gently to create a thick batter. Be careful not to overmix as this can make the pancakes tough.
5
In another clean bowl, beat the egg whites until you achieve soft peaks. Gently fold the whipped egg whites into the pancake batter, ensuring a light and airy texture.
6
Heat a large nonstick skillet over medium heat and lightly coat it with unsalted butter.
7
For each pancake, pour about 1/4 cup of the batter into the skillet. Cook until bubbles form on the surface and the edges look slightly set, about 2-3 minutes.
8
Flip the pancakes and cook for an additional 1-2 minutes or until both sides are golden brown.
9
Transfer the cooked pancakes to the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.
10
To make the Blueberry Maple Drizzle, combine the blueberries and maple syrup in a small saucepan. Add a cinnamon stick and bring the mixture to a boil over high heat, stirring occasionally until the blueberries start to burst, about 5 minutes.
11
Remove the saucepan from heat, discard the cinnamon stick, and whisk in the unsalted butter and lemon juice until well blended.
12
Serve the warm pancakes drizzled with the blueberry syrup for a delicious finish.
Nutrition Information
3
Fat
11
Carbs
1.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Cornmeal Pancakes?
They are a delicious breakfast dish featuring a mix of all-purpose flour and cornmeal, served with a homemade blueberry maple syrup.
How many servings does this recipe provide?
This recipe makes 16 servings.
What is the calorie count per serving?
Each serving contains approximately 75 calories.
How do I make the pancakes fluffy?
The secret to the fluffiness is beating the egg whites to soft peaks and gently folding them into the batter.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries for the Blueberry Maple Drizzle.
What temperature should the oven be to keep pancakes warm?
Preheat your oven to 200°F (95°C) to keep the pancakes warm while cooking the rest of the batch.
What type of cornmeal should be used?
Finely ground cornmeal is recommended for the best texture.
How much fat is in one serving?
There are 3 grams of fat per serving.
What are the main dry ingredients?
The dry ingredients include all-purpose flour, cornmeal, light brown sugar, baking powder, salt, baking soda, and nutmeg.
How many carbohydrates are in each serving?
There are 11 grams of carbohydrates per serving.
Why should the eggs be at room temperature?
Room temperature eggs, buttermilk, and milk help the batter emulsify better and improve the rise of the pancakes.
How long should I cook each side of the pancake?
Cook the first side for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes more.
What is in the Blueberry Maple Drizzle?
The drizzle consists of blueberries, maple syrup, a cinnamon stick, unsalted butter, and lemon juice.
How much protein is in these pancakes?
Each serving provides 1.25 grams of protein.
What is the purpose of the cinnamon stick?
The cinnamon stick is boiled with the syrup and blueberries to infuse them with a warm spice flavor.
Can I substitute the light brown sugar?
While light brown sugar is preferred for its moisture and flavor, you can use granulated sugar if necessary.
How many ingredients are in this recipe?
There are a total of 17 ingredients used in this recipe.
When should I add the lemon juice to the syrup?
Whisk in the lemon juice and butter after you have removed the syrup from the heat.
What amount of batter should I use per pancake?
Use about 1/4 cup of batter for each pancake to ensure consistent sizing.
Is there nutmeg in this recipe?
Yes, 1/8 teaspoon of freshly grated nutmeg is added to the dry ingredients for flavor.
How do I know when to flip the pancakes?
Flip them once bubbles form on the surface and the edges appear slightly set.
Should I sift the flour?
Yes, the recipe calls for 3/4 cup of sifted all-purpose flour.
Can I overmix the batter?
No, you should avoid overmixing as it can make the pancakes tough; stir just until combined.
What kind of skillet is best?
A large nonstick skillet is ideal for cooking these pancakes easily.
How long does the drizzle need to boil?
The blueberry and maple syrup mixture should boil for about 5 minutes until the berries burst.
What type of butter is recommended?
The recipe calls for unsalted butter for both the batter and the syrup.
Is this recipe suitable for brunch?
Yes, it is specifically described as being perfect for lazy weekends or a special brunch.
What do I do with the cinnamon stick after cooking?
The cinnamon stick should be discarded before serving the syrup.
Does this recipe contain vanilla?
Yes, 1/2 teaspoon of vanilla extract is whisked into the wet ingredients.
How do I incorporate the egg whites?
Gently fold the whipped egg whites into the pancake batter to maintain the airiness.