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Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter

Especially wintry mornings call for a hot stack of pancakes.  What better way to start a freezing cold day than with a plateful of warm, fluffy pancakes dripping with butter and maple syrup for breakfast?  I’ve been eyeing this recipe for Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter for quite some time and with the negative wind chill and five inches of snow on the ground, I decided it was time to give it a try.  Although my family collectively gasped at the thought of my straying from our traditional buttermilk pancake recipe, they agreed to be my guinea pigs – in the name of pancake research of course.  Not such a bad job if you ask me.

As it turns out, these Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter are fantastic. They’re just as light and fluffy as our standard buttermilk pancakes and have a slight crunch from the stone ground Hodgson Mill Yellow Corn Meal.  I also used some Hodgson Mill White Whole Wheat Flour in the batter so we could start our day with a healthy serving of whole grains along with our pancakes.  The blueberries are sprinkled on top of the batter as you cook the pancakes, so it’s easy to make some plain, and the rest filled with juicy, sweet blueberries – my favorite.  And let’s not forget the cinnamon maple butter.  If you haven’t made a flavored butter before, now is the time to start.  By simply mixing unsalted butter with cinnamon and maple syrup, you end up with a topping that tastes so good it makes additional syrup (almost) unnecessary.   

Making the cinnamon maple butter is easy and can even be done up to a couple of days before serving.  Put the butter, maple syrup, pinch of salt and cinnamon in a food processor and process until the mixture becomes smooth and creamy. 

Transfer the mixture to a large piece of plastic wrap, roll it into about an 8-inch log and twist the ends closed.  Put the butter in the freezer for 10 minutes if you want to use it right away; otherwise refrigerate it for at least an hour.  

In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt.  Set aside. 

If you look closely, you can see the flecks of ground corn in the Hodgson Mill Yellow Corn Meal.    Hodgson Mill uses the entire natural corn bran and corn germ, without artificial colors, flavors or enrichments to create the most nutritious corn meal possible.  Stone grinding also keeps the corn from becoming powdery, resulting in a taste and texture that can’t be beat.  

And because my kids never turn down pancakes, I decided to slip in some additional whole grains into our breakfast by adding Hodgson Mill White Whole Wheat Flour to this recipe.  White whole wheat has a mellow flavor and slightly less texture than regular whole wheat (with all of the same health benefits), so it’s easy to use as a white flour substitute and generally goes unnoticed when added to baked goods, especially in something as popular as pancakes.  

In a medium bowl, whisk the buttermilk, oil, eggs and vanilla together until well combined.  

Next, pour the buttermilk mixture into the flour mixture and gently whisk them together until the two are just combined (a few lumps are fine).  

Heat a large skillet over medium-high heat (I used an electric skillet heated to 350°F) and melt a small pat of unsalted butter in the pan.  Pour approximately 1/3 cup of batter for each pancake into the pan and then sprinkle blueberries over the top of the batter or leave plain.  I used frozen blueberries that I thawed about half-way in the microwave, but fresh blueberries will work just as well, if not better.  

Be sure to leave enough space between the pancakes so flipping them isn’t a problem.  Cook each pancake for 2 to 3 minutes or until the edges are set and the bottoms are browned.  Flip and cook the other side until brown and firm to the touch, 2 to 3 minutes longer.  I sometimes find it helpful to use a thin knife to cut into the center of a pancake to make sure it’s cooked all the way through before removing it from the pan.  Serve immediately with the cinnamon maple butter.

It may still be cold and blustery outside, but just looking at this picture makes me feel warm and cozy again.  My family devoured these pancakes and proclaimed that I could substitute them for our traditional buttermilk pancakes anytime.  These Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter are light and fluffy with the perfect amount of crunch from the stone ground Hodgson Mill Yellow Corn Meal and are a healthier way to enjoy pancakes thanks to the  Hodgson Mill White Whole Wheat Flour. The cinnamon maple butter topping is easy, delicious and flavorful enough to substitute for syrup or perhaps less syrup than you might normally use.  Besides making these pancakes for a winter morning pick-me-up, fixing them for breakfast on Valentine’s Day would certainly make your loved ones feel special.  Don’t let another cold morning pass you by; add these Corn Meal Blueberry Pancakes with Cinnamon Maple Butter to your breakfast menu.  They’re sure to get your day started in the right, hopefully warm, direction.  Enjoy!

Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter

Ingredients

  • 1/2 cup unsalted butter, room temp
  • 1/4 cup pure maple syrup, preferably Grade B
  • 1/4 tsp. ground cinnamon
  • 3/4 cup Hodgson Mill White Whole Wheat Flour
  • 1 cup Hodgson Mill Naturally White Flour
  • 3/4 cup Hodgson Mill Yellow Corn Meal
  • 2 Tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/4 cups buttermilk, room temp
  • 1/4 cup vegetable oil
  • 3 large eggs, room temp
  • 1 tsp. vanilla extract
  • unsalted butter for cooking
  • 1 pint blueberries, fresh or partially thawed if frozen

Instructions

To make the cinnamon maple butter, put the butter, maple syrup, pinch of salt and cinnamon in a food processor and process until the mixture becomes smooth and creamy. Transfer the butter mixture to a large piece of plastic wrap, roll it into an 8-inch log and twist the ends closed.  Put the butter in the freezer for 10 minutes if you want to use it right away, otherwise refrigerate it for at least an hour and up to two days.

In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt.  Set aside. In a medium bowl, whisk the buttermilk, oil, eggs and vanilla together until well combined.  Pour the buttermilk mixture into the flour mixture and gently whisk them together until the two are just combined (a few lumps are fine).  Heat a large skillet over medium-high heat and melt a small pat of unsalted butter in the pan.  Pour approximately 1/3 cup of batter for each pancake into the pan and then sprinkle blueberries over the top of the batter. Be sure to leave about an inch of space between the pancakes so flipping them isn’t a problem. Cook each pancake for 2 to 3 minutes or until the edges are set and the bottoms are browned.  Flip and cook the other side until brown and firm to the touch, 2 to 3 minutes longer.  Serve immediately with the cinnamon maple butter.

Notes

Leftover cooled pancakes can be individually wrapped and frozen for later use.  Re-warm in the microwave for best results. 

Servings

Makes approximately 17 4-inch pancakes

Adapted from Fine Cooking

You can find Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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