A classic recipe. A memorable twist on it.
You didn’t know National Blueberry Pancake Day existed, did you? No, I didn’t make this day up … someone else did. That said, I’m more than happy to celebrate. I’m also more than happy to show you a fantastically simple, not-so-typical, blueberry pancake recipe.
I’m also quite hungry …
Using a combination of all-purpose flour and yellow cornmeal gives these cakes a very nice unique texture. Crisp on the outside and fluffy on the inside. Top these cakes with homemade blueberry compote and warm maple syrup. This luscious blueberry compote is made with just 5 simple ingredients – blueberries, sugar, blood orange, cornstarch, and vanilla. So very easy to throw together while you’re preparing the rest of the meal … ahem, frying up your bacon.
There’s something special about a day that begins with pancakes. There’s something extra special about these. Happy National Blueberry Pancake Day!.
- 1 1/2 cups (scant) all-purpose flour
- 1 1/2 cups (heaping) yellow cornmeal, I like Bob’s Red Mill Medium Grind
- 1/2 tsp kosher salt
- 2 tbsp baking powder
- 1/4 cup granulated sugar
- 2 1/4 cups whole milk
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 2 cups fresh blueberries (frozen could also be used)
- 1/2 cup water
- 1/2 cup sugar
- 2 tbsp fresh squezed orange juice (I used blood orange juice)
- 2 tbsp cornstarch, mixed with 2 tbsp cold water
- 1/2 tsp vanilla extract
- 1 (scant) tsp orange zest
- Butter, for cooking and serving
- Pure maple syrup (warmed), for serving
- Mix together flour, cornmeal, salt, baking powder, and sugar in a large bowl.
- In a separate bowl, combine milk, eggs, and vanilla.
- Pour wet ingredients into the dry ingredients. Stir ingredients to just combined, then stir in melted butter. If batter is overly thick, splash in a small amount of milk. Set aside for 10 minutes. Stir again.
- Meanwhile, in a saucepan, combine blueberries, water, sugar, and orange juice. Bring to a low boil and cook for 5 minutes, stirring frequently. While whisking, slowly add cornstarch and water mixture. Continue to whisk making sure not to crush too many of the blueberries until sauce is nice and thick, about 5 additional minutes. Add vanilla extract and orange zest, stir to combine, and reserve. (Note: I like my blueberry sauce warm when spooned over the cakes, so keep warm over very low heat until ready to serve.)
- Heat 1 tbsp butter in a large skillet or griddle over medium-low heat. When evenly heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. I like to cook these cakes on a cast iron griddle to give them a crispy top layer. Once fully cooked, remove from heat and set aside.
- Stack pancakes, top with a pat of butter, a drizzle with warm maple syrup, and a spoonful of blueberry sauce over the top. Serve immediately when cakes are still warm.
Cornmeal Cake recipe slightly adapted from The Pioneer Woman
Thank you Driscolls for sponsoring this post.
2 thoughts on “Cornmeal Pancakes with Blueberry Compote (and warm maple syrup and bacon)”
Everything is better with bacon on or in it. Looks yummy.