Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup
Total Steps
7
Ingredients
14
Tools Needed
8
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Bob VivantIngredients
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon lemon zest
- unsalted butter
- 1 cup white whole wheat flour(optional)
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 1/4 cups milk
- 1 egg
- 1/2 cup cornmeal
- 1 1/4 cups cold water
- fresh thyme sprigs(optional)
- 2 cups blueberries
- 1 cup maple syrup
Instructions
Step 1
Put the maple syrup, blueberries, and fresh thyme sprigs (if using) into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes. Remove the thyme sprigs just before serving.
Step 2
In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened.
Step 3
In a small bowl, beat together milk, egg, honey, and vanilla extract. Add this mixture to the polenta.
Step 4
In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a well in the center and stir in the polenta custard.
Step 5
Heat a large griddle and brush it with unsalted butter.
Step 6
Ladle enough batter onto the griddle for 4-inch cakes. If the batter is too thick to spread on its own, add a bit more milk. Cook the pancakes over moderate heat until bubbles appear on the surface and the top of the pancake looks dry. Flip the pancakes and cook until puffy and browned on the bottom.
Step 7
Transfer to warm plates and repeat with the remaining batter. Serve with warm blueberry thyme syrup.