CORNMEAL PANCAKES WITH BLUEBERRY SYRUP

Cornmeal Pancakes with Blueberry Syrup was a happy mistake. I was really making blueberry syrup for my grilled peaches, but let’s just say the peaches didn’t make it from the grill. So I couldn’t waste good homemade blueberry syrup. I had to make pancakes.

Cornmeal pancakes are so fluffly, so delicious, and so good. They have a little texture I crave. Pancakes are always a little one dimensional so it deserves some texture.

This blueberry syrup is made with lemon, honey, butter and a little bit a cinnamon. You won’t miss the Aunt Jemima with this tasty homemade syrup.

Ingredients

• 6 ounces Blueberries
• 1 teaspoon Lemon Juice
• 2 tablespoons Honey
• 1 tablespoon Butter
• 1/4 teaspoon Cinnamon
• 1 cup Cornmeal {I used Bob's Red Mill Cornmeal}
• 1 cup Boiling Water
• 1 1/3 cup Buttermilk
• 2 whole Eggs
• 2 teaspoons Honey
• 1/4 cup Butter, melted
• 1 1/4 cup All Purpose Flour
• 1 tablespoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• Nonstick Cooking Spray, for cooking

Directions

1. In a small sauce pan stir together blueberries, lemon juice, honey, butter and cinnamon. Bring to a simmer and simmer until thickened, about 10 minutes.
2. ..........

For full instruction please see : https://dashofsavory.com

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