Blueberry Cornmeal Pancakes W/ Blueberry Star Anise Maple Syrup
February 15, 2021
"The cornmeal in the pancakes adds a touch of texture, and the star anise in the syrup raises this above standard diner fare."
- FOR PANCAKES
- FOR BLUEBERRY-STAR ANISE MAPLE SYRUP
- Serving Size: 1 (422.7 g)
- Calories 616.6
- Total Fat - 12.6 g
- Saturated Fat - 5.2 g
- Cholesterol - 242.5 mg
- Sodium - 899.5 mg
- Total Carbohydrate - 112.5 g
- Dietary Fiber - 7.6 g
- Sugars - 72 g
- Protein - 20 g
- Calcium - 313 mg
- Iron - 4.1 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.3 mg
Preheat oven to 200-degrees F.
Preheat a griddle or large non-stick pan to medium heat.
In a mixing bowl, whisk together buttermilk,yogurt, and egg.
In a separate bowl, combine flour, cornmeal, baking powder, baking soda, brown sugar, and salt. Whisk to evenly distribute ingredients. Add blueberries and stir to incorporate.
Add wet ingredients to dry ingredients and stir until just combined. (The batter will still be lumpy. Do Not overwork the batter.)
Add melted butter to batter and stir until just incorporated.
Scoop about 1/3 cup batter onto griddle or non-stick pan. Cook for about 3 minutes until bottom is golden and there are visible air bubbles in the batter.Flip pancake and cook for another 1 - 2 minutes until browned. Remove pancake from pan and place on a heat-safe plate in a warming oven preheated to 200-degrees F. Repeat cooking process with remaining batter. Serve warm with blueberry star-anise maple syrup and butter.
FOR THE BLUEBERRY STAR ANISE MAPLE SYRUP
Simmer all syrup ingredients in a small saucepan over medium-low heat until most blueberries have popped and syrup is a dark purple color; 20 - 25 minutes, stirring frequently. Remove star anise from syrup. Transfer syrup to blender and blend on high until very smooth. For best texture, strain through a fine mesh sieve. Store chilled for up to 1 week.
Tips & Variations
No special items needed.