The best delicious Toasted Blue Corn Pancakes With Orange-honey Butter recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toasted Blue Corn Pancakes With Orange-honey Butter recipe today!
Hello my friends, this Toasted Blue Corn Pancakes With Orange-honey Butter recipe will not disappoint, I promise! Made with simple ingredients, our Toasted Blue Corn Pancakes With Orange-honey Butter is amazingly delicious, and addictive, everyone will be asking for more Toasted Blue Corn Pancakes With Orange-honey Butter.
What Makes This Toasted Blue Corn Pancakes With Orange-honey Butter Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Toasted Blue Corn Pancakes With Orange-honey Butter.
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4 c Blue corn meal
5 Eggs
2 c Whole milk
1/2 c Honey
2 tb Baking powder
4 c All-purpose flour
2 ts Salt
2 oz Melted unsalted butter
1 pt Fresh or frozen blueberries
Orange-Honey Butter; (see
-recipe)
Preheat oven to 350 degrees. Place blue corn meal on cookie sheet in a thin
layer and toast in oven for 30 minutes, checking every 10 minutes. The
cornmeal should have a toasted odor but should not be browned. In a large
bowl, mix the eggs, milk and honey with a whisk. Add the cornmeal, baking
powder and the flour. Mix to combine but do not overmix. Stir in the melted
butter and the blueberries. Adjust the consistency as needed with a small
amount of milk. Heat the griddle to medium-high heat and spray with cooking
spray. Ladle two ounces of batter for each pancake. When bubbles begin to
form, check bottom for color. Flip and finish the second side. Serve hot,
garnished with Orange-Honey Butter and fresh blueberries. This recipe
yields 6 servings.
Yields
6 servings
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