Cornmeal Pancakes With Blueberry Maple Syrup - cooking recipe

Ingredients

For pancakes
3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
For blueberry syrup
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

Preparation

Preheat oven to 200 degrees.
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
Whip egg whites until they have soft peaks.
Fold the whipped egg whites into the batter.
Heat a large nonstick skillet over medium heat.
Lightly coat the surface with butter.
Pour about 1/4 cup of the batter into the skillet for each pancake.
Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
Flip pancakes and cook for another minute or so on the other side.
Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
Serve pancakes with warm blueberry syrup.
For the syrup:
toss the blueberries and maple syrup in a small saucepan.
Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.