In the kitchen: Cornmeal Pancakes with Blueberry Maple Syrup

This is the time of year for fresh fruit.


Actually that's one of my favorite parts about this time of year. The majority of our diets is fruit and veggies. So it's a whole lot cheaper in the summer. And they taste better too!!

Blueberries are one of my kids favorites. And I got a flat from BC of them. Soooo I was in Blueberry food central. So I've got a yummy recipe to share.



Cornmeal Pancakes with Blueberry Maple Syrup
3/4 cup all purpose flour
1/2 cup cornmeal
3 Tbsp light brown sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp nutmeg
2 large eggs, separated
1 cup buttermilk
1/2 cup milk
3 Tbsp unsalted butter, melted
1/2 tsp vanilla

Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a bowl. Whisk egg yolks with buttermilk, melted butter and vanilla in a large glass measuring cup. Whisk buttermilk mixture into the flour mixture to make a thick batter - take care not to over mix or the pancakes will be dense. In another bowl ship the egg whites until they hold soft peaks. Use a rubber spatula to fold the egg whites into the batter.

Heat a large pan over medium heat and cook your pancakes. Keep the cooked ones warm until all are ready. Serve with Blueberry Maple Syrup.

Blueberry Maple Syrup
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 Tbsp unsalted butter
1 tsp lemon juice

Toss blueberries with maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes. Remove from heat, discard cinnamon stick, and stir in the butter and lemon juice. Serve warm.