Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

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

all purpose flour

1 cup

baking powder

baking powder

1 teaspoon

blueberries

blueberries

2 cups

butter

butter

1 cup

cornmeal

cornmeal

0.5 cup

egg

egg

1

thyme

thyme

3 sprigs

honey

honey

1.5 tablespoons

lemon zest

lemon zest

1

maple syrup

maple syrup

1 cup

milk

milk

1.25 cups

salt

salt

0.25 teaspoon

vanilla extract

vanilla extract

1 teaspoon

water

water

12 cups

Cooking in Steps

  1. 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

    blueberries

    thyme

    thyme

    sauce pan
    sauce pan
  2. 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

    fresh thyme

    cornmeal

    cornmeal

    vanilla

    vanilla

    honey

    honey

    water

    water

    milk

    milk

    egg

    egg

    whisk
    whisk
    sauce pan
    sauce pan
    bowl
    bowl
  3. 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

    baking powder

    lemon zest

    lemon zest

    cornmeal

    cornmeal

    custard

    custard

    polenta

    polenta

    all purpose flour

    all purpose flour

    salt

    salt

    whisk
    whisk
    bowl
    bowl
  4. 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

    butter

    milk

    milk

    frying pan
    frying pan
    ladle
    ladle
  5. 5
    Transfer to warm plates and repeat with remaining batter.

  6. 6
    Serve with warm blueberry syrup.

    blueberries

    blueberries