Blueberry Polenta Pancakes Recipe
A step-by-step tutorial on how to make Blueberry Polenta Pancakes from Parigi in Dallas Texas. A great breakfast recipe from Chef Rolando Garcia.
- ½ cup cornmeal
- Pinch of Salt
- 1 tablespoon sugar, optional
- 1½ cups flour
- 1 teaspoon baking powder
- 2 eggs
- 1¼ cups milk, more as needed
- Butter or olive oil as needed
- ½ cup syrup
- ¼ cup fresh blueberries, plus more for garnish
Preheat oven to 350.
In a bowl, mix cornmeal sugar, flour, baking powder and a little salt. Add eggs into mixture and then stir in milk, adding more milk if the batter is too thick. Add in the blueberries and set aside.
Heat a griddle or large skillet over medium-low heat. Add 1 Tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom 2-3 minutes and then finish cooking in the oven for an additional 3-5 minutes until browned on the other side.
Transfer hot pancakes to a plate and keep the hot pan. Pour the syrup into the hot pan along with a few more blueberries and allow the syrup and berries to heat up. Pour on top of pancakes and garnish with powdered sugar and fresh mint with additional syrup if preferred. Serve immediately and enjoy often!