Best Blue Corn And Blueberry Pancakes Recipes

Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

Steps:

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.

Blue Corn and Blueberry Pancakes image

Provided by pansregnig

Categories Breakfast

Time 40m

Yield 12 5" pancakes, 6 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup cornmeal, blue or yellow, preferably coarse ground
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
2 1/4 cups buttermilk
3 tablespoons unsalted butter, melted
2 egg yolks
2 egg whites
1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

Steps:

Preheat griddle or nonstick skillet to medium and oven to 200°.
Whisk dry ingredients together in a large bowl; set aside.
Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
Serve pancakes with syrup, and pecans.

Nutrition Facts : Calories 343.4, Fat 9.1, SaturatedFat 4.8, Cholesterol 81.9, Sodium 800.1, Carbohydrate 56.3, Fiber 3.2, Sugar 14.6, Protein 10.3