Get ready to transform your morning routine with these extraordinary Cornmeal Pancakes that are about to blow your taste buds away! Imagine a breakfast that perfectly balances the rustic, hearty texture of cornmeal with a mind-blowing blueberry pepper sauce that will make your palate dance. These aren't your ordinary pancakes - they're a culinary adventure that combines traditional American comfort food with a bold, unexpected flavor profile that will have everyone at your breakfast table begging for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup blueberries
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, beat the eggs and then add milk, melted butter, and lemon juice. Mix well until all wet ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix; some small lumps are acceptable.
- Let the pancake batter rest for 5 minutes to allow the cornmeal to absorb liquid and soften.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot surface. Cook until small bubbles form on the surface, approximately 2-3 minutes.
- Flip pancake and cook the other side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- For blueberry pepper sauce, combine blueberries, crushed red pepper flakes, and a tablespoon of water in a small saucepan.
- Simmer the sauce over low heat, mashing blueberries slightly, until it reaches a syrupy consistency, about 5-7 minutes.
- Serve pancakes warm, drizzled with blueberry pepper sauce. Garnish with additional fresh blueberries if desired.
Tips
- Rest Your Batter: The 5-minute resting period is crucial. It allows the cornmeal to hydrate and softens its texture, resulting in more tender pancakes.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, dense pancakes. Gently fold until ingredients are just combined.
- Temperature Control: Use medium heat to ensure even cooking. Too high, and you'll burn the outside while leaving the inside raw.
- Sauce Consistency: When making the blueberry pepper sauce, gentle simmering is key. You want a syrupy texture, not a completely smooth puree.
- Fresh is Best: Use fresh blueberries for the sauce if possible. They provide better flavor and a more vibrant color.
- Customize the Heat: Adjust the red pepper flakes to your spice tolerance. Start with less and add more if you want more kick.
- Serving Suggestion: Serve immediately for the best texture and temperature. These pancakes are best enjoyed fresh off the griddle!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
