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Blue Corn Blueberry Pancakes, Orange Honey Butter, Syrup Recipe

1 1/2 c. all-purpose flour
1/2 c. blue cornmeal
1 pch salt
1 Tbsp. sugar
2 lrg Large eggs
1 1/2 c. lowfat milk - (to 2)
2 Tbsp. melted unsalted butter
1 c. fresh blueberries Sliced peeled bananas for serving Mixed berries for serving
3 c. freshly-squeezed orange juice
2 stk butter slightly softened
2 Tbsp. honey
1 pch salt
2 c. pure maple syrup
2 x cinnamon sticks


Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the Large eggs and 1 1/2 c. of the lowfat milk in a medium bowl till combined, then stir in the melted butter. Add in the wet ingredients to the dry ingredients and mix till just combined then gently mix in the blueberries. If the batter seems too thick, add in some of the remaining lowfat milk. Ladle approximately 1/4 c. of the batter onto the griddle for each pancake. Cook till the bottom is light golden, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep hot in a 200 degree oven till 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 Tbsp.. Place butter in a bowl, add in the orange syrup, honey and salt and mix till combined. Scoop into a large ramekin, cover with plastic wrap and chill till hard, about 2 hrs. Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 min. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher. This recipe yields 4 servings.

Source: cookeatshare.com