Lemon Scented Polenta Pancakes With Blueberry Thyme Syrup Recipe

Name: Lemon Scented Polenta Pancakes With Blueberry Thyme Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Maple Syrup (Spoil Yourself And Use The Good Stuff If You Can.); 2 cups Blueberries, Fresh Or Frozen; 3 sprigs Fresh Thyme (If You Don't Have Any Thyme On Hand, Make The Syrup Without It.); 1/2 cups Cornmeal; 1-1/4 cup Cold Water; 1-1/4 cup Milk; 1 whole Egg; 2 Tablespoons Honey; 1 teaspoon Vanilla Extract; 1 cup White Whole Wheat Flour (or All-purpose); 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 whole Lemon, Zest Only; 2 Tablespoons Unsalted Butter, For The Griddle

Servings: persons

1 cup Maple Syrup (Spoil Yourself And Use The Good Stuff If You Can.)
2 cups Blueberries, Fresh Or Frozen
3 sprigs Fresh Thyme (If You Don't Have Any Thyme On Hand, Make The Syrup Without It.)
1/2 cups Cornmeal
1-1/4 cup Cold Water
1-1/4 cup Milk
1 whole Egg
2 Tablespoons Honey
1 teaspoon Vanilla Extract
1 cup White Whole Wheat Flour (or All-purpose)
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 whole Lemon, Zest Only
2 Tablespoons Unsalted Butter, For The Griddle

1
Put the syrup, blueberries, and 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.
2
In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened, about 4 to 5 minutes.
3
In a small bowl, beat together milk, egg, honey, and vanilla. Add to the polenta.
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.
5
Heat a large griddle and brush it with butter.
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, about 2 minutes.
7
Transfer to warm plates and repeat with remaining batter. Serve with warm blueberry syrup.
8
(Recipe inspired by Food and Wine Magazine's Cornmeal Pancakes by chefs Daniel Patterson and Rene Redzepi.)

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Maple Syrup (Spoil Yourself And Use The Good Stuff If You Can.), 2 cups Blueberries, Fresh Or Frozen, 3 sprigs Fresh Thyme (If You Don't Have Any Thyme On Hand, Make The Syrup Without It.), 1/2 cups Cornmeal, and more.

Yes, Lemon Scented Polenta Pancakes With Blueberry Thyme Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Scented Polenta Pancakes With Blueberry Thyme Syrup

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