Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

By • February 24, 2012 • 5 Comments

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Author Notes: A satisfying alternative to old school pancakes. These silky little cakes were inspired by a recipe in Food and Wine Magazine for Cornmeal Pancakes–the brainchild of chefs Daniel Patterson and René Redzepi. The cornmeal lends a subtle crunch to the creamy but cake-like centers. The slight tartness of the blueberries keeps the dish from being overly sweet.Bob Vivant

Makes 12, 4 to 5-inch pancakes

BLUEBERRY THYME SYRUP

  • 1 cup maple syrup (Spoil yourself and use the good stuff if you can.)
  • 2 cups fresh or frozen blueberries
  • 3 sprigs fresh thyme (optional)

POLENTA PANCAKES

  • 1/2 cup cornmeal
  • 1 1/4 cups cold water
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour (or all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lemon, zest only
  • unsalted butter, for the griddle
  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.
  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.
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over 2 years ago creamtea

looks beautiful!

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over 2 years ago jenniebgood

These sound so yummy - I love the addition of polenta. I can't wait to make these.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful and I love the addition of thyme in the syrup, everything goes so beautifully together.

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almost 3 years ago Bob Vivant

Hope you enjoy them Susan g. We're making them again this Sunday too! They are my hubby's new favorite breakfast.

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almost 3 years ago susan g

I make pancakes with these ingredients, but the polenta techniques sounds like a good move. Sounds like Sunday morning breakfast to me.