Pioneer Woman Cornmeal Pancakes With Blueberry Syrup
If you love a sweet pancake, you will love these Pioneer Woman cornmeal pancakes with blueberry syrup. They are a cross between regular and cornmeal pancakes, and they are crisp on the outside and fluffy on the inside. This recipe takes only 15 minutes to make, and the result is a delicious treat.
First, you will need a large nonstick skillet. You can also use a cast iron griddle to give these pancakes a nice golden top. Ensure that your pan is greased well before you start cooking. After you have cooked the pancakes, they can be stored in the fridge for up to five days. Just be sure to wrap them individually in plastic wrap.
Next, you will need a few basic ingredients: flour, sugar, baking soda, eggs, buttermilk, and blueberries. The dry ingredients should be mixed together, while the wet ingredients should be poured into the dry ingredients.
You can also add a few extra sweeteners to your batter, like a little honey or powdered sugar. The batter should be thick enough that it will not fall apart when it is added to the pan. Once the batter is ready, you can add the melted butter. It will help enhance the flavor of the pancakes.
The next step is to combine the blueberries with a bit of water and lemon zest. You can also add a bit of cornstarch. When the batter is well combined, you can add the berries to the mixture.
To finish off the pancakes, you can pour the compote over the pancakes. The mixture is made with fresh blueberries, sugar, water, and lemon juice. A little cornstarch will help to thicken the sauce.
Another option is to serve the pancakes with a drizzle of warm pure maple syrup. If you don’t like a sweet topping, you can always serve them with just plain Greek yogurt. These pancakes have a subtle sweetness, and the tart yogurt balances the taste.
For a creamier texture, you can substitute the milk with sour cream. Alternatively, you can add a small amount of extra milk to the batter. Be sure not to add too much, because it will cause the pancakes to be runny.
When you are ready to serve your pancakes, it is best to let them cool before eating. Also, if you are making several pancakes, you may want to store them in the fridge for up to 5 days. However, if you don’t need them right away, you can place the finished pancakes in a preheated 200 degree oven. That way, they will keep their shape.
In addition to the pancakes, you can also make a blueberry compote. Mix the blueberries with lemon zest and sugar. Remove the compote from the heat when it thickens. Depending on your taste, you can garnish your pancakes with the compote, a drizzle of pure maple syrup, or some warm butter.
Finally, if you are making these pancakes in batches, you will need to cook the pancakes on medium-low heat. Make sure to flip them once they are golden brown on the first side. Before serving, you can add a slice of bacon or some fresh fruit on top.