Blueberry-Juniper Cornmeal Pancakes
Wake up to the taste of springtime at the Castle Kingdom! These light and fluffy blueberry-juniper cornmeal pancakes will start your day in the best possible way. We enhance the blueberry flavor with a little crushed juniper berry, which adds some piquant, resinous notes. With just a dollop of butter and covered in Michigan-made maple syrup, you’ll savor every bite.
Diet: Vegetarian
Ingredients:
- ___DRY INGREDIENTS___
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup white granulated sugar
- 1¼ tsp baking powder
- 1¼ tsp baking powder
- ½ tsp baking soda
- ___WET INGREDIENTS___
- 1½ cups buttermilk
- ¼ cup milk
- 3 Tbsp unsalted butter, melted
- 1 egg, lightly beaten
- 2 juniper berries, well crushed
- 1 cup blueberries, fresh (not frozen)
- pure maple syrup & butter for serving
Instructions:
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Combine dry ingredients in a bowl and mix well.
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Combine wet ingredients in a separate bowl and whisk.
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Add wet ingredients to dry and mix until just combined, adding blueberries. Let stand undisturbed for 30 minutes.
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Coat a preheated griddle with cooking spray, oil, or butter.
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Spoon batter onto griddle in 1½ oz portions. Wait until edges have set and flip and cook until golden brown.
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Serve with butter and maple syrup.
Recipe By: Chef at Castle in the Country - January 23, 2024