Saturday, May 18, 2013

blueberry polenta pancakes with lemony maple syrup


I woke up this morning with a project on the brain so I stepped into the Pinterest vortex to do some research. I came to 45 minutes later having decided:


-new bangs are imperative

-baby animals are always cute (lolz)

-I need/deserve a completely new kitchen

-just because you can DIY doesn't mean that you should

-8 pairs of "must-have" summer wedges are in my future (I must have them)

-It makes me feel old that I have no interest whatsoever in Nail Art**


**I'm trusting the new bangs and wedges will cancel out this old-feeling

After all this (and forgetting the initial project-reason altogether), the rabbit trail led me to a page of blueberry recipes. In 2 minutes, these pancakes were inspired. In less than 25 minutes after that, they were born and about 12 minutes later, they were all gone. They were eaten hastily while standing at the kitchen counter and disappeared so fast that I couldn't even snap a picture of a finished stack. Other than that, I'd say it was a successful Pinterest session/Saturday morning.




Blueberry Polenta Pancakes with Lemony Maple Syrup
adapted from Food & Wine 
makes 10-12 

On their own, these are borderline savory but with a dash of maple syrup, they have the perfect amount of sweetness. The coarser-ground corn meal gives great texture and the jammy blueberries are a delicious compliment to the corn. You can use a fine ground corn meal if desired. Squeezing a bit of lemon into the maple syrup cuts it just slightly and gives it the perfect sweet tang.

3/4 cup flour
3/4 cup corn grits (uncooked polenta)
1-1/2 t baking soda
1-1/2 t baking powder
3 T sugar
1/2 t kosher salt
1 cup buttermilk*
1 large egg, separated
2 T butter, melted and cooled
1 cup fresh blueberries
coconut or vegetable oil for cooking
about 1/3 cup maple syrup
1 lemon squeeze

*If you don't have buttermilk on hand, substitute regular or almond milk plus 1T lemon juice. No one will ever know:)

Whisk together the flour, corn grits, baking soda, baking powder, sugar and salt. Set aside. Whisk together the buttermilk and egg yolk and set aside. In a medium bowl, beat the egg white (solo) until stiff peaks form. Add the milk/yolk mixture to the dry ingredients and stir until mixed (some lumps will still remain). Stir in the melted butter and then gently but thoroughly fold in the beaten egg white.

Heat about 2t oil in a cast iron or non-stick pan over medium heat. Spoon batter by the 1/4 cup, taking care not to crowd the cakes (as they spread). Drop several blueberries into each one (while in the skillet) and cook until bubbles begin to form and the top appears a bit dry, about 3 minutes. Flip carefully and cook another 2-3 minutes. 

Pop about 1/3c maple syrup in the microwave for a few seconds to take the chill off, give it a good squeeze of lemon and serve with the hot pancakes immediately.



Hope you have a fantastic and happy weekend:)
xo,
Jolie

P.S.  I know a handful of people with the sniffles right now.................take care of yourself!

1 comment:

  1. Yummy. Will have to try adding some grits to blueberry pancakes. And if one can then one should DIY. If one cannot, then one should learn.

    ReplyDelete

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