Cornmeal pancakes with blueberries and orange butter
Description
Perfectly pairs with tea and coffee. This recipe yields 1 dozen pancakes, 12-15 cm in diameter. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. In a large bowl, mix flour, corn flour, 2 tablespoons sugar, baking powder, salt, and baking soda.
- 2
Step 2
2. In another bowl, whisk together buttermilk, milk, melted butter, and egg.
- 3
Step 3
3. Add the egg mixture to the dry ingredients and mix.
- 4
Step 4
4. Preheat the oven to 93 degrees. Heat a large skillet over medium heat. Mix the blueberries with the remaining 2 tablespoons of sugar.
- 5
Step 5
5. Grease the skillet with clarified butter. Pour the batter onto the skillet, about 1/3 cup at a time. Sprinkle each pancake with blueberries and sugar, about 2 tablespoons per pancake. Cook the pancakes for 3 to 4 minutes. Flip and cook until golden brown, about 2 minutes. Repeat with the remaining batter and blueberries, adding butter to the skillet as needed. Keep the cooked pancakes warm in a preheated oven.
- 6
Step 6
6. To prepare orange oil, mix all ingredients in a small bowl and stir with a rubber spatula. The sauce can be stored in the refrigerator in an airtight container for up to 1 week.
- 7
Step 7
7. Serve the pancakes with maple syrup and orange butter.