Toasted blue corn pancakes with orange-honey butter

Yield: 6 servings

Measure Ingredient
4 cups Blue corn meal
5 \N Eggs
2 cups Whole milk
½ cup Honey
2 tablespoons Baking powder
4 cups All-purpose flour
2 teaspoons Salt
2 ounces Melted unsalted butter
1 pint Fresh or frozen blueberries
\N \N Orange-Honey Butter; (see recipe)

Preheat oven to 350 degrees. Place blue corn meal on cookie sheet in a thin layer and toast in oven for 30 minutes, checking every 10 minutes. The cornmeal should have a toasted odor but should not be browned. In a large bowl, mix the eggs, milk and honey with a whisk. Add the cornmeal, baking powder and the flour. Mix to combine but do not overmix. Stir in the melted butter and the blueberries. Adjust the consistency as needed with a small amount of milk. Heat the griddle to medium-high heat and spray with cooking spray. Ladle two ounces of batter for each pancake. When bubbles begin to form, check bottom for color. Flip and finish the second side. Serve hot, garnished with Orange-Honey Butter and fresh blueberries. This recipe yields 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9189) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-23-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Bobby Flay

Converted by MM_Buster v2.0l.

Similar recipes