French Connection Santa Fe Blueberry Cornmeal Pancakes Recipe
Golden buttermilk blueberry cornmeal pancakes topped with in-house whipped maple butter.
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Ingredients
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Pancake Batter
Whipped Maple Butter
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully combined.
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix; a few lumps are okay.
- 4
Add Blueberries
Carefully fold in the fresh blueberries to the batter.
- 5
Cook Pancakes
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or additional melted butter. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter.
Whipped Maple Butter Preparation
- 6
Prepare Maple Butter
In a medium mixing bowl, beat the softened unsalted butter with a hand mixer until light and fluffy. Gradually add in the maple syrup and continue to beat until well combined and fluffy.
- 7
Serve
Serve the pancakes warm, topped with a generous dollop of the whipped maple butter.