Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Fluffy polenta pancakes drizzled in blueberry thyme syrup? 🥞 A burst of sunshine on a plate! ☀️😋

1. A Quick Note:

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup offer a delightful twist on classic pancakes. The subtle citrus notes in the polenta pancakes perfectly complement the sweet and herbaceous blueberry thyme syrup, creating a breakfast experience that's both comforting and sophisticated.

2. Essentials for the Recipe:

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 2 cups blueberries, fresh or frozen
• 1 cup butter or margarine
• 1/2 cup cornmeal
• 1 egg
• 3 sprigs fresh thyme
• 1 1/2 tablespoons Honey
• zest of 1 lemon
• 1 cup maple syrup
• 1 1/4 cups milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 12 cups Water

3. Let’s Get Cooking:

First, prepare the polenta pancakes by combining the ingredients and cooking them on a griddle until golden brown. While the pancakes are cooking, simmer the blueberries, thyme, and a touch of sweetener to create the syrup. Serve the warm pancakes drizzled generously with the blueberry thyme syrup.

Step 1: Simmer the Blueberry Syrup

Combine syrup, blueberries, and thyme sprigs (if using) in a small saucepan. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently while you prepare the pancakes, allowing the flavors to meld.

Step 2: Prepare Polenta Base

Remove thyme from the syrup. In a medium saucepan, whisk cornmeal with cold water until smooth. Bring the mixture to a boil over medium heat, whisking constantly to prevent lumps. Simmer until thickened, approximately 4–5 minutes. In separate bowl, whisk milk, egg, honey, and vanilla.

Step 3: Combine Wet and Dry Ingredients

Add the milk mixture to the cooked polenta, stirring until combined. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and lemon zest. Create a well in the center of the dry ingredients and pour in the polenta custard.

Step 4: Cook the Pancakes

Heat a large griddle over medium heat and lightly brush it with butter. Ladle batter onto the hot griddle to form pancakes approximately 10 cm in diameter. If the batter is too thick, add a small amount of milk. Cook until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown, about 2 minutes.

Step 5: Keep Pancakes Warm

Transfer the cooked pancakes to warm plates or a warming drawer to maintain their temperature. Repeat the cooking process with the remaining batter, ensuring each batch stays warm until serving time. This prevents the pancakes from becoming cold or soggy.

Step 6: Serve and Enjoy

Serve the warm polenta pancakes immediately with the warm blueberry syrup. Garnish with fresh berries or a dollop of whipped cream, if desired. Enjoy the delightful combination of flavors and textures.

4. Serving Suggestions

Serve these pancakes warm, ideally for breakfast or brunch. A dollop of Greek yogurt or a sprinkle of powdered sugar can add an extra touch of elegance. Pair with a cup of freshly brewed coffee or a light herbal tea.

5. Nutrition

Serving size: 12 servings, Calories: 316kcal, Protein: 3g, Fat: 17g, Carbohydrates: 38g, Fiber: 2g, Sugar: 22g, Cholesterol: 17mg, Sodium: 292mg

6. Final Touch:

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup are a delightful way to elevate your pancake game. The bright flavors and unique textures make this recipe a memorable and delicious treat. Try it out and share the joy with your loved ones!