Sunday Brunch: Cornmeal Pancakes with Blueberry Maple Syrup

So, I decided not to go to the grocery store this weekend.  So, we made due with what was in the house for breakfast and dinner, which made for a couple of interesting recipes! Again, I don’t have any pictures. Mostly because I was mad that some of the pancakes burned (so be careful with these!).

Cornmeal Pancakes with Blueberry Maple Syrup

For pancakes

• 3/4 cup wheat flour
• 1/2 cup cornmeal
• 3 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon nutmeg, ground
• 2 large eggs, separated and at room temp
• 1 cup skim milk, room temp
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

1. Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
2. In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
4. Whip egg whites until they have soft peaks.
5. Fold the whipped egg whites into the batter.
6. Heat a large nonstick skillet over medium heat.
7. Lightly coat the surface with butter.
8. Pour about 1/4 cup of the batter into the skillet for each pancake.
9. Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
10. Flip pancakes and cook for another minute or so on the other side. Be careful — these burn easily.
11. Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
12. Serve pancakes with warm blueberry syrup.

For blueberry syrup

• 1 cup blueberries, or mixed berries (I used half blueberries and half blackberries)
• 1/4 cup maple syrup
• 1/2 t cinnamon (or more if you love cinnamon!)

1. Toss the blueberries and maple syrup in a small saucepan.
2. Add cinnamon and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.

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