Blueberry Cornmeal Pancakes with Gus & Grey Spellbound Blueberry Lavender Jam infused Maple Syrup
Blueberry Cornmeal Pancakes with Gus & Grey Spellbound Blueberry Lavender Jam infused Maple Syrup
Serves 4 (Makes 1 dozen 6-inch pancakes)
Ingredients:
1 c all purpose flour
½ c cornmeal
¼ c granulated sugar
¼ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
1 tsp kosher sea salt
1 ¾ c buttermilk, at room temperature
3 tbsp melted and cooled unsalted butter, plus more for griddle and serving
1 large egg, room temperature, whisked
1 tsp pure vanilla extract
2 c blueberries
1 c pure maple syrup
½ Gus & Grey Spellbound Blueberry Lavender Jam
Method:
-in a medium sized mixing bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon until well combined
-in a separate bowl, combine buttermilk, melted butter, vanilla, and whisked egg, whisking to combine
-meanwhile, heat a nonstick skillet or griddle over medium heat
-if serving all pancakes at one time, preheat oven to 200 degrees to keep pancakes warm. Place pancakes on a wire rack set on a baking sheet inside of the oven to keep warm until serving
-add wet ingredients to dry ingredients, mixing until just combined, then gently fold in blueberries, making sure not to over mix
-butter the griddle and ladle batter onto griddle using a ⅓ c ladle
-Cook until edges are set and the center is bubbly, roughly 3 to 4 minutes, flip, and cook until golden, approximately 3 more minutes
-while the pancakes are cooking, add pure maple syrup and Gus & Grey Spellbound Jam to a small saucepan, whisking to combine. Over medium heat, cook until mixture reaches a simmer and then turn heat to low to keep warm
-to serve, place 2 or 3 pancakes on a plate, top with a pad of butter, and ladle over warm infused maple syrup. Enjoy!