Toasted Blue Corn Pancakes With Orange-Honey Butter

Recipe Ingredients

4 cups	250g / 8.8oz	Blue corn meal
5		Eggs
2 cups	474ml	Whole milk
1/2 cup	118ml	Honey
2 tablespoons	30ml	Baking powder
4 cups	250g / 8.8oz	All-purpose flour
2 teaspoons	10ml	Salt
2 oz	56g	Melted unsalted butter
1		Fresh or frozen blueberries
		Orange-Honey Butter - (see recipe)

Recipe Instructions

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

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