Blue Corn Blueberry Pancakes With Orange Honey Butter And Cinnamon Maple Syrup Food

BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
• Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
• For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
• For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
• Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
• For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
• Mix together the dry ingredients in a medium bowl. 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. If the batter seems too thick, add some of the remaining milk.
• Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
• Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
• Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

CINNAMON HONEY BUTTER

Steps:

• Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

SOPHIA'S PLACE - BLUE CORN PANCAKES

Steps:

• Mix dry ingredients - flours, salt, sugar, and baking powder.
• Mix wet ingredients - milk, butter and eggs.
• Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.

LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP

Steps:

• For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
• For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
• For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
• In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
• In a small bowl mix the ricotta and milk. Reserve for garnish.
• Preheat oven to 200 degrees F.
• Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Preheat oven to 200 degrees.
• Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• Whip egg whites until they have soft peaks.
• Fold the whipped egg whites into the batter.
• Heat a large nonstick skillet over medium heat.
• Lightly coat the surface with butter.
• Pour about 1/4 cup of the batter into the skillet for each pancake.
• Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• Flip pancakes and cook for another minute or so on the other side.
• Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• Serve pancakes with warm blueberry syrup.
• For the syrup:.
• toss the blueberries and maple syrup in a small saucepan.
• Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER

Steps:

• Blueberry butter:
• Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
• Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
• Pancakes:
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
• Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
• Serve the pancakes hot with the blueberry butter and maple syrup.
• Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

BLUE CORN AND BLUEBERRY PANCAKES

Steps:

• Preheat griddle or nonstick skillet to medium and oven to 200°.
• Whisk dry ingredients together in a large bowl; set aside.
• Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
• Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
• Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
• Serve pancakes with syrup, and pecans.