Friday, June 19, 2009

Blueberry Cornmeal Pancakes with Orange Maple Butter

Sometimes when flipping through a magazine, I'll see a recipe and think, "I have to make that." And sometimes, it actually happens.

I spotted this recipe for Blueberry Cornmeal Pancakes in last month's Martha Stewart Living and the next morning -- a Sunday (is there a more perfect day for pancakes?) -- I was up, bright and early, making stirring, pouring and flipping.

It was well worth it. The blueberries burst lustfully with each bite of pancake, and the orange maple butter -- a concoction so delicious you'll be desperate to find uses for it if there are any leftovers -- just makes breakfast that much better.

There are two small changes I might make next time. The first is adding zest to the pancake batter itself (this is in addition to the zest in the butter). I love the bright sunshine-y flavor of orange paired with the sweet muskiness of the berries so much, I really can't get enough.

The second is eliminating orange juice from the orange maple butter. I couldn't get both the juice and the syrup to fully emulsify into the butter so while delicious, it was a bit "weepy" and unappealing to the eye.

The recipes for the pancakes and the butter appear without these changes.

Blueberry Cornmeal Pancakes with Orange Maple Butter

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar, divided in half
1 1/4 tsps. baking powder
1 tsp. coarse salt
1/2 tsp. baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted & cooled
1 large egg, lightly beaten
2 cups fresh blueberries

Orange Maple Butter (recipe follows)
Pure maple syrup

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200 degrees (for keeping pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter and pure maple syrup.

Orange Maple Butter

4 ounces unsalted butter, softened
1 Tbsp. fresh orange juice
1 Tbsp. pure maple syrup
1 tsp. finely grated orange zest
1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.


Snooky doodle said...

these pancakes must be amazing. Surely they re worth it waking up for.

Cat said...

Hey, lovely lady--

Just looking at those pancakes makes me happy. Can only imagine what eating them would be like. Yum!!! I think they would also cure our rain-related blues. Boy, it's rained a lot here in NYC... we're trapped in the apartment for the day, again...

--Catherine, Matt & Fi!

breadchick said...

Yum. Fluffy versions of blueberry johnny cakes! nothing better on a rainy day...

Cherry Blossom said...

this sounds wonderufl - love it - has my name al over - thanks so much!! alissa