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!