1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries Preheat non-stick griddle. Mix together the dry ingredients in
a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl
until combined, then stir in the melted butter. Add the wet ingredients to
the dry ingredients and mix until just combined then gently fold in the
blueberries. If the batter seems too thick, add some of the remaining milk.
Ladle approximately 1/4 cup of the batter onto the griddle for each pancake.
Cook until the bottom is light golden brown, flip over and continue cooking
for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200
degree oven until ready to serve. Serve 3 per person with a dollop of
orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
Orange-Honey Butter
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt Place orange juice in a small saucepan over high heat and reduce
to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and
salt and mix until combined. Scoop into a large ramekin, cover with plastic
wrap and refrigerate until firm, about 2 hours.
Cinnamon Maple Syrup
2 cups pure maple syrup
2 cinnamon sticks
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
