Ingredients:

2/3 cup instant polenta

2/3 cup all-purpose flour

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 extra-large eggs, lightly beaten

1 cup milk

3/4 cup unsalted butter, melted

3/4 cup maple or pancake syrup

1 cup fresh blueberries

 

Directions:

Preheat the oven to 200 F. In a mixing bowl, stir together the polenta, flour, sugar, baking powder, and salt. In a separate bowl, stir together the eggs, milk and 1/4 cup of the melted butter. Keep the remaining butter warm. Put the syrup in a small saucepan and warm it over very low heat while you cook the pancakes. Add the liquid ingredients to the dry ingredients and stir with a whisk just until combined. Heat a large skillet or griddle over medium heat.

 

Spray the skillet or griddle with nonstick spray. Spoon the batter onto the pan or griddle 2 tablespoons at a time to form pancakes about 4 inches in diameter. As soon as each pancake is formed, scatter a scant tablespoon of blueberries across its surface. Cook until the pancakes look slightly dry around the edges, their surfaces are covered with bubbles, and their undersides are golden brown, 1 to 2 minutes. Flip and cook until the other sides are golden brown, 1 to 2 minutes more. Transfer to a baking dish, cover loosely with foil and keep warm in the oven while preparing the rest of the batter, stirring the batter before spooning each batch.

 

To serve, stack the pancakes or arrange them slightly overlapping on individual heated serving plates. Pass the remaining melted butter and the warm syrup for guests to add to taste. PC116689

 

Serves 4 to 6