Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Ready in : 45 mins

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup takes about 45 minutes from beginning to end. This breakfast has 316 calories, 3g of protein, and 17g of fat per serving. This recipe serves 12. For $1.19 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 81 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires honey, egg, milk, and butter. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so excellent. Similar recipes include Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup.

Ingredients

all purpose flour

1 cup

baking powder

1 teaspoon

blueberries

2 cups

butter

1 cup

cornmeal

0.5 cup

egg

1

thyme

3 sprigs

honey

1.5 tablespoons

lemon zest

1

maple syrup

1 cup

milk

1.25 cups

salt

0.25 teaspoon

vanilla extract

1 teaspoon

water

12 cups

Cooking in Steps

1
Put the syrup, blueberries, and thyme springs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes.

blueberries

thyme

sauce pan
2
Remove the thyme sprigs just before serving.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.In a small bowl, beat together milk, egg, honey, and vanilla.

fresh thyme

cornmeal

vanilla

honey

water

milk

egg

whisk

sauce pan

bowl
3
Add to the polenta (boiled cornmeal).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.

baking powder

lemon zest

cornmeal

custard

polenta

all purpose flour

salt

whisk

bowl
4
Heat a large griddle and brush it with butter.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.

butter

milk

frying pan

ladle
5
Transfer to warm plates and repeat with remaining batter.
6
Serve with warm blueberry syrup.

blueberries