Blue Cornmeal Pancakes

With Buttered Syrup

by LEON BOUTEILLER

The season changes once again and as we head into Autumn I think of heartier breakfasts warm and inviting. I’ve had enough cold cereal and yogurt and would like a comforting bowl of oatmeal, eggs and home fries or, one of my favorites, pancakes. I enjoy cornmeal pancakes best. I always make pancakes from my own scratch recipes and this is no exception. I usually have cornmeal from an old fashioned grist mill on hand as the blue cornmeal.

This recipe is based on one from the seventeenth century that used only ground corn and four other ingredients with no leavening. For the modern kitchen we make a few adjustments to the original and still honor the past. The original recipe calls for water which I use here but milk would work well and would add a bit of protein to the mix. In the early development of our country, in the Northeast, spices were used in many ways that we might not recognize. Nutmeg, allspice, cloves and cinnamon were not used in rural areas where store supplies were scarce. One had to be near towns or cities where products from national and international trade were available.

I added some buckwheat flour and baking powder to the recipe to lighten the result. The addition of buckwheat flour also keeps the recipe gluten free. And, in keeping with the antique recipe, I spiced it with a little nutmeg and allspice. After all, Connecticut is the “Nutmeg State.” I’ve also included a very short recipe for buttered maple syrup which is a small but significant change from pure maple syrup as it has a hint of caramel.

BLUE CORNMEAL PANCAKES with BUTTERED SYRUP
Makes about a dozen pancakes

Ingredients:

  • 3 large eggs at room temperature

  • 1 ½ cups water

  • 2 tablespoons melted butter

  • 1 cup fine blue cornmeal

  • ½ cup buckwheat flour

  • 1 tablespoon sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 cup pure maple syrup

  • 3 tablespoons cold butter

Method:

  • Beat the eggs well with the water and melted butter

  • In a separate bowl, whisk together the cornmeal, buckwheat flour, sugar, salt and baking powder

  • Steadily pour the dry ingredients into the egg mixture while whisking until blended

  • Let the batter rest for 10 minutes to allow the cornmeal to absorb some of the liquid

  • Heat your pan or griddle over medium high heat

  • Give the batter a stir and if it’s too thick, add a couple tablespoons of water and whisk again

  • Melt some butter or use some neutral oil on the hot pan and place 1/3 cup portions of the batter around leaving about an inch between pancakes

  • Cook until a few bubbles begin to appear on the top and then flip them over and cook until when pressed lightly with your finger or spatula, they spring back to original height

  • Keep the cooked ones on a plate in a slightly warm oven, 180F degrees or so, while you cook the rest

Method for the syrup:-

-Warm the maple syrup over medium low heat until hot

-Swirl in the cold butter and keep warm to serve

-Stir occasionally to keep the syrup/butter incorporated

Easy to make and a little different if you use blue cornmeal. Yellow cornmeal can be used for the resulting pancakes will be the same, just not blue. Enjoy these pancakes with a side of bacon, sausage or meat alternative. This recipe is gluten but not dairy free. They were great this morning and I look forward to having them again soon.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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