Ingredients
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3/4 cup all-purpose flour
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1/2 cup cornmeal
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3 tablespoons light brown sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/8 teaspoon baking soda
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1/8 teaspoon nutmeg, freshly grated
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2 large eggs, separated and at room temp
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1 cup buttermilk, room temp
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1/2 cup milk, room temp
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3 tablespoons unsalted butter, melted
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1/2 teaspoon vanilla extract
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1 cup blueberries
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1/4 cup maple syrup
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1 cinnamon stick
Instructions
- Preheat oven to 200 degrees.
- Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
- In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
- Whip egg whites until they have soft peaks.
- Fold the whipped egg whites into the batter.
- Heat a large nonstick skillet over medium heat.
- Lightly coat the surface with butter.
- Pour about 1/4 cup of the batter into the skillet for each pancake.
- Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
- Flip pancakes and cook for another minute or so on the other side.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
- For the syrup:
- toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
- Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.