Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup Recipe

Blue Corn Pancakes paired with Orange Honey Butter and Cinnamon Maple Syrupa vibrant, fluffy breakfast that bursts with earthy blue corn flavor, zesty citrus, and warm spice to kickstart your day!

• Difficulty: Easy
• Yield: 12 pancakes (serves 4)
• Nutrition per serving (1 of 4 servings): Calories 1463, Total Fat 59 g, Saturated Fat 36 g, Carbohydrates 226 g, Dietary Fiber 6 g, Sugar 150 g, Protein 16 g, Cholesterol 240 mg, Sodium 459 mg
• Total time: 30 min
• Preparation: 10 min
• Cooking: 20 min

• 1 1/2 cups all-purpose flour
• 1/2 cup blue cornmeal
• A pinch of salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 large eggs
• 1 1/2 to 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries, plus extra for decoration
• 2 to 3 bananas, peeled and sliced
• Orange-Honey Butter, see recipe below
• Cinnamon Maple Syrup, see recipe below
• Confectioners' sugar, for dusting

Orange-Honey Butter:

• 3 cups freshly squeezed orange juice
• 2 sticks butter, softened slightly
• 2 tablespoons honey
• Pinch of salt

Cinnamon Maple Syrup:

• 2 cups pure maple syrup
• 2 to 3 cinnamon sticks

1. Warm a nonstick griddle over medium heat and preheat the oven to 200F (93C) to keep your golden stacks cozy.
2. In a medium bowl, whisk together the flour, blue cornmeal, salt, sugar, and baking powder. In another bowl, beat the eggs with 1 1/2 cups milk, then mix in the melted butter. Combine wet and dry ingredients gently until just blended, folding in blueberries with care. Add more milk if needed for a luscious pourable batter.
3. Scoop 1/4 cup batter per pancake onto the hot griddle. Cook until edges bubble and bottoms are lightly golden, flip, and cook 30 seconds more. Stack on an oven-safe plate to stay warm. Plate 3 per person, crowned with a generous scoop of chilled orange-honey butter, a luscious drizzle of cinnamon maple syrup, banana slices, extra blueberries, and a dusting of powdered sugar. Dive in and savor the magic!

Orange-Honey Butter Preparation:

1. Boil orange juice in a small non-reactive saucepan over high heat, simmering until reduced to about 3 tablespoons of intense syrup. Blend with softened butter, honey, and salt until creamy. Spoon into a ramekin, cover, and chill for 2 hours until firm and ready to melt into pancake perfection.

Cinnamon Maple Syrup Preparation:

1. Simmer maple syrup with cinnamon sticks over low heat for 10 minutes, then remove from heat to steep for an hour, infusing deep warmth. Discard sticks and serve from a pitcher for that irresistible drizzle.