Blueberry Bluecorn Pinion Pancakes with Boysenberry Syrup
Here are the Ingredients:
1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Dash of salt
1 tbsp sugarr
1 tbsp baking powder
1 teaspoon Vanilla
1 1/2 to 2 cups milk
2 tbsp unsalted butter, melted
2 large eggs
1 cup fresh blueberries
1/2 cup toasted Pinion nuts
Preheat a nonstick griddle.
Mix all dry ingredients in a large bowl. Make sure to mix the dry ingredients very well prior to adding the wet or the pancakes will come out tough. 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. Gently fold in the blueberries. Add remaining milk if batter is too thick.
using a ladle add 1/4 cup of the batter onto the griddle for each pancake. Add the toasted pine nuts and some fresh bluberries. Cook until the bottom is light golden brown, flip, and continue cooking for about 30-40 seconds.
Syrup
.25 cup of your favorite syrup (Maple)
one vanilla bean split
zest of a small orange
one cinnamon stick
1 cup Boysenberry jam
Put all ingredients into a small sauce pot and bring to a simmer about 5-10 mins strain and Enjoy!
Back to Homepage
