Blue Corn Pancakes With Orange Honey Butter And Cinnamon Maple Syrup
- Yield: 12 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 10 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
Pancakes
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Blue Cornmeal
- 1 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- 2 Large Eggs
- 1 1/2 to 2 Cups Milk
- 2 Tablespoons Unsalted Butter
- Pinch Salt
- 1 Cup Fresh Blueberries (Plus More For Garnish)
- 2 to 3 Bananas
- Confectioners' Sugar
Orange Honey Butter
- 3 Cups Fresh Orange Juice
- 2 Sticks Butter
- 2 Tablespoons Honey
- Pinch Salt
Cinnamon Maple Syrup
- 2 Cups Pure Maple Syrup
- 2 to 3 Cinnamon Sticks
Preparation
Pancakes
- Melt Butter
- Peel and Slice Bananas
Orange Honey Butter
Cinnamon Maple Syrup
Directions
Orange Honey Butter
- Place orange juice in small saucepan over high heat.
- Reduce to 3 Tablespoons.
- Place butter in a bowl and add orange syrup, honey, and salt.
- Mix until combined.
- Scoop into large ramekin, cover, and refrigerate until firm, 2 hours.
Cinnamon Maple Syrup
- Heat syrup and cinnamon sticks over low heat for 10 minutes.
- Remove and let steep for 1 hour.
- Remove cinnamon sticks and pour syrup into small pitcher.
Pancakes
- Preheat a nonstick griddle.
- Preheat oven to 200^o F (95^o C).
- Mix dry ingredients together in medium bowl.
- Beat eggs and 1 1/2 cups milk in separate medium bowl until combined.
- Stir melted butter into eggs and milk.
- Combine wet and dry ingredients and mix until just combined.
- Gentle fold in blueberries.
- If batter is too thick, add more milk.
- Ladle approximately 1/4 cup batter onto griddle for each pancake.
- Cook until bottom is light golden brown.
- Flip and continue cooking for about 30 seconds.
- Remove to an ovenproof plate and keep warm in oven until ready to serve.
Final Steps
- Serve 3 pancakes with a dollop of orange honey butter, cinnamon maple syrup, and bananas.
- Garnish with blueberries and dust with confectioners' sugar.
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