Cornmeal Pancakes with Blueberry Pepper Sauce
A hearty cornmeal pancake with a sweet and slightly spicy pepper sauce.
Yield: 12 pancakes
Calories: 179kcal
Materials
Pancakes:
- 4 Tbsp. butter, melted
- 1 cup cornmeal
- 1 cup self-rising flour
- 2 Tbsp. granulated sugar
- 1/2 tsp. baking powder
- 1 cup buttermilk
- 2 large eggs
Blueberry Pepper Sauce:
- 1 1/2 cups blueberries
- 2 Tbsp. granulated sugar
- 1 jalapeño pepper (or poblano), See NOTES seeded and diced
- 1 Tbsp. lemon juice
Instructions
- Melt butter, set aside to cool.
- In large bowl, mix together cornmeal, flour, sugar, and baking powder. Whisk in buttermilk and eggs. Do not over mix. Set batter aside to rest while you make sauce.
- In small sauce pan, stir together blueberries, sugar, peppers, and lemon juice. Cook over medium heat stirring occasionally. Mash blueberries with spatula or spoon, then reduce to low heat and allow to simmer while you cook pancakes.
- Heat a non-stick pan over medium heat. Add small amount of butter to pan, swirl to coat.
- Stir melted butter into pancake batter. Ladle 1/4 cup batter per pancake onto hot pan (3 or 4 at a time depending on how many fit). Cook in batches.
- Cook pancakes until bubbles appear on top and the bottom is golden brown (1 - 2 minutes), then flip. Cook for another 1 - 2 minutes. Check bottom for color.
- Serve immediately with warm sauce. Enjoy!
Notes
Poblano peppers (4") are slightly larger and milder than jalapeño peppers (2-3"). Adjust recipe as desired.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 86mg | Potassium: 128mg | Fiber: 2g | Sugar: 8g | Vitamin A: 516IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg