Malted cornmeal pancakes with orange-blueberry syrup
All-American cornmeal pancakes may be basic, but they can have amazing flavor and texture. When making corn cakes, use a griddle, or a well-seasoned cast iron skillet -- or whatever you’d use to make pancakes. Keep a bowl of water handy and moisten your fingers from time to time to keep the dough from sticking as you work. These malt-enriched corn pancakes cook like regular pancakes, but quickly; they need just a minute or two per side.
From the story: Hot off the global griddle
Orange-blueberry syrup
Peel the oranges with a vegetable peeler, eliminating any white pith. Combine the peel and sugar in a food processor and process 2 to 3 minutes.
Place the orange juice in a nonaluminum saucepan. Add the peel-sugar mixture and bring just to a boil, skimming off any foam. Simmer 3 to 4 minutes to reduce slightly.
Mix in the blueberries and cook 1 minute. Serve warm.
Pancakes
Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to the dry ingredients and mix.
Combine 3 tablespoons melted butter, the eggs, buttermilk and malt syrup. Stir into the corn mixture.
Heat the griddle. Combine the remaining tablespoon of butter with the oil and brush lightly over the griddle. Pour on about one-fourth cup batter for each pancake. Cook each pancake 1 to 2 minutes, until the bottom turns golden brown, then flip, cook the other side, about 3 minutes total. Serve hot with the orange-blueberry syrup on the side.
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