Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup might be just the side dish you are searching for. One serving contains 316 calories, 3g of protein, and 17g of fat. For $1.24 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 81 foodies and cooks. Head to the store and pick up egg, baking powder, water, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes include Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. 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.
2. 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.
3. In a small bowl, beat together milk, egg, honey, and vanilla. Add to the polenta (boiled cornmeal).
4. 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.
5. Heat a large griddle and brush it with butter.
6. 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.
7. Transfer to warm plates and repeat with remaining batter. Serve with warm blueberry syrup.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. 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.

5. Transfer to warm plates and repeat with remaining batter.

6. Serve with warm blueberry syrup.

Nutrition Information:

covered percent of daily need