Cornmeal pancakes are homey and filling. Blueberry maple syrup is so much better than any flavored syrup at your local pancake house!
Saturday mornings are a sacred time in our house. I always laugh when I look at the Facebook posts of some of my friends…people who are up and at ’em by 9:00 a.m. on Saturday mornings always perplex me. We prefer the slooooowwww method of waking up on Saturday mornings…sleep a little late, watch a few minutes of Weekend Today, make breakfast, and catch up on our sitcoms on HuluPlus until about 11 a.m. before we get ready to head out for the day.
Saturday morning breakfast is usually baking powder biscuits with cream gravy (and bacon and eggs, of course) but I do try to mix it up from time to time. Waffles, pancakes, French toast casserole…they’re all on the menu from time to time. Usually I just do my standard pancakes, but let me tell you that I looooove cornmeal pancakes (or corn cakes, whatever you want to call them). They have a little more texture than your average pancake…a little more flavor too. They soak up maple syrup deliciously, but let’s be honest…they’re enough like cornbread that you could top them with chili too. Yeah, that’s right. Turn these bad boys into dinner!
Now, I talk a lot about food tantrums, and for some reason pancakes used to be public offender numero uno when it came to causing me to have a complete meltdown. I remember trying to make pancakes for dinner at my parents house one night when I was in college and my dad looking at me like I had three heads when I burned the pancakes and threw the spatula. The first time I made cornmeal pancakes? I cried. That’s right, full-blown tears, sweating and red-faced in the kitchen with my still fairly new husband probably wondering what he had gotten himself into by marrying a girl who was clearly teetering on the brink and could be thrown right over the edge by a slightly blackened edge on a pancake (remind me to tell you about the time I tried to smooth-ice a cake for a decorating class…).
I’ve learned to turn the burner down, though. Medium to medium-low is just right for pancakes, and I actually bought my 12-inch Lodge cast iron skillet specifically for the purpose of making pancakes (though it gets lots of other uses too). Watch for the bubbles, and when they’re all over…flip. Carefully. I keep my finished pancakes warm in a low oven and usually just serve them with maple syrup…but this blueberry syrup took me less than 5 minutes to make and is 1000% better than what is served at your local pancake house.
Try these cornmeal pancakes for your weekend breakfast or brunch!
- 1 cup fresh or frozen blueberries
- 1 cup pure maple syrup
- 1 tablespoon unsalted butter
- 1 3/4 cup buttermilk
- 1 1/4 cup cornmeal (not cornmeal mix)
- 1 tablespoon unsalted butter, but into small pieces
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- canola or vegetable oil
- Make the syrup: Heat the syrup and the blueberries in a small saucepan until bubbly. Remove from the heat and stir in the butter. Set aside.
- Place a large baking sheet in the oven and preheat the oven to 200 degrees. Whisk together 1 1/4 cup of the buttermilk and the cornmeal in a medium microwave-safe bowl. Stir in the butter. Cover with plastic wrap or a plate. Microwave for 90 seconds. Stir, cover, and let rest for 5 minutes.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk together the remaining buttermilk and the eggs. Whisk the buttermilk/egg mixture into the cornmeal mixture then stir this mixture into the flour mixture until just combined and let rest for 10 minutes.
- While the batter is resting, preheat a large skillet or griddle over medium heat. When the batter has finished resting, lightly grease the pan/griddle with canola or vegetable oil. Ladle 1/4 cup of batter onto the pan for each pancake. Cook until bubbly on top and light golden brown on the bottom, about 2 minutes. Carefully flip and cook until golden on the other side, 1 1/2 to 2 minutes longer. Remove from the pan and place in the oven. Repeat with remaining batter.
- Serve pancakes warm with blueberry maple syrup and butter.