Cornmeal Pancakes with Blueberry Maple Sauce –
A perfect weekend breakfast or quick and easy dinner.
As for the blueberry syrup, I love blueberries in my pancakes. My children have feeeeeelings about me “ruining” their pancakes with blueberries IN them. However, they love blueberries ON their pancakes (who even knows, guys), which makes a blueberry syrup the perfect answer. The syrup uses frozen blueberries (so you can make this in the dead of winter just as easily as the first day of school or on a spring break), with just enough maple syrup to elevate everything to the next level.
You’ll want to add these to your next weekend.
Notes on the recipe:
Toppings. I’ve included a recipe for blueberry maple sauce below, but don’t let that stop you from trying other ideas! Whipped honey butter, maple syrup, strawberries or peaches and cream… the options are endless!
Change it up. Feel free to add blueberries to the actual pancakes instead of just pouring them on top with the syrup. Use frozen (don’t thaw) or fresh berries and add just a few to the surface of each pancake right after you pour the batter into the pan. I’ve found that by adding them to individual pancakes, there’s less “bleeding” into the rest of the pancake (which my children consider an unpardonable offense). Chocolate chips also work. I’m just saying.
Consider cast iron. I feel like my best pancakes come off my cast iron skillet vs. those I cook on a nonstick pan or a big griddle. The outsides just get so beautifully golden, I can’t go back! I add a tiny layer of cooking fat (you can use butter, vegan butter, ghee, etc.) to the pan between every 2-3 batches and keep the heat fairly low (cast iron retains heat so well that they’ll scorch if you keep the temperature too high).