Lemon scented polenta pancakes with blueberry thyme syrup
Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup is a delightful breakfast dish that takes about 45 minutes to make. It is a flavorful and unique recipe that is perfect for a special brunch or holiday breakfast. This dish covers 8% of your daily requirements of vitamins and minerals.
Ingredients
flour
125 g
baking powder
1 tsp
blueberries
296 g
margarine
227 ml
cornmeal
79.5 g
free range eggs
1
fresh thyme
3 sprigs
runny honey
1.5 Tbsps
lemon peel
1
maple syrup
322 ml
milk
305 ml
salt
0.25 tsps
vanilla extract
1 tsp
water
2.84 l
Method
- Put the syrup, blueberries, and thyme springs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes.
- Remove the thyme sprigs just before serving.In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened, about 4 to 5 minutes.In a small bowl, beat together milk, egg, honey, and vanilla.
- Add to the polenta (boiled cornmeal).In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a well in the center and stir in the polenta custard.
- Heat a large griddle and brush it with butter.Ladle enough batter onto the griddle for 4-inch cakes. If the batter is too thick to spread on its own, add a bit more milk. Cook the pancakes over moderate heat until bubbles appear on the surface and the top of the pancake looks dry. Flip the pancakes and cook until puffy and browned on the bottom, about 2 minutes.
- Transfer to warm plates and repeat with remaining batter.
- Serve with warm blueberry syrup.
Nutrition:
Carbs
38 g
Fat
16 g
Protein
3 g
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