May 18, 2012
Cornmeal Pancakes with Blueberry Mint Syrup
I craved something special, but not too complicated. Nothing that required too much precision - energy or no energy, it was still only 7am. Then I thought about the bag of frozen blueberries that has been staring me in the face all week - catching my eye every time I went for an ice cube. Waiting for the moment that I would call them up to the big leagues. This morning was that moment.
I decided to make a rustic and quick blueberry mint syrup, using fresh mint from my 'garden.' I whipped up some hot-off-the-griddle, cornmeal pancakes and doused them with the syrup.
Cooked, eaten and cleaned-up before 8 o'clock. Phew. Is it Saturday, yet?
NY Times recipe by Mark Bittman
What you'll need for 2 people:
Cornmeal, 1 cup
Boiling water, 1 cup
Milk, 1/3 cup (about)
Vanilla extract, 1 tsp.
Salt, a pinch
Olive oil, for the griddle
Frozen blueberries, 1 1/2 cups
Water to cover
Sugar, 2 Tbsp.
Mint, 5 or 6 leaves, chopped
In a small pot, throw in the blueberries, sugar and enough water to just submerge the fruit.
Allow the fruit to bubble away over medium-low heat. Mash the blueberries with a fork or potato masher, just to release some of their pectin and help thicken the syrup a bit.
Once it has reached the consistency you'd like, add the mint, stir it around, and turn off the heat.
Combine the cornmeal, salt and boiling water in a bowl. Stir to incorporate and allow to sit for 10 minutes, or until the cornmeal is softened.
Add just enough milk so that the mixture resembles a batter, but remains thick.
Add vanilla extract and use a whisk to incorporate everything completely.
Make sure your griddle pan is hot - add a bit of olive oil to help guarantee that your cakes won't stick, but also to add color and flavor.
Using a large soup or tablespoon, spoon out the batter onto the griddle. You don't want these to be too thick, so I recommend using less batter than you would for a pancake.
Once the cakes start to show air bubbles on side, turn them.
Once golden on both sides, they're done.
Place cornmeal cakes on a plate and spoon over as much of the warm blueberry syrup as you'd like. You might even top with a bit of icing sugar if you were feeling particularly sassy.