Blueberry Cornmeal Pancakes with Buttermilk Maple Syrup
Our spirited Broncos did not disappoint Saturday night.
3rd ranked BSU and 24th ranked OS were well matched.
Both teams have talent and are well coached…but in the end, the final score,
Boise State 37, Oregon State 24…making Idaho proud!
Bronco Blueberry Cornmeal Pancakes
was a Snap to Tackle in a Rush…and yes, I Scored!!!
Heat and oil your Gridiron. Turn Out batter and watch for bubbly Signals.
Add blueberries to the top of each pancake before your Turn Over.
Odds are you will achieve a Winning Percentage of oohs and ahhs…
which in my Territory is the BOMB,
to your Cheering Crowd and take a Quick Count of Xs & Os!
For all of you Rookies, plan on serving 4-6 Players. Here’s your Cheat Sheet.
- 1-1/2 cups medium-grind cornmeal (I used Bob’s Red Mill)
- 3/4 cup flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup canola oil
- 1 cup fresh blueberries
Whisk first 6 ingredients in large bowl. Whisk buttermilk, egg and oil in blending well. Let stand for 20 minutes. Preheat griddle or heavy large skillet over medium heat, and oil. Ladle 1/4 cup fulls of batter onto griddle for each pancake. Sprinkle each with fresh blueberries. Cook until golden brown and just cooked through, about 2 minutes per side. Serve with hot syrup.
Buttermilk Maple Syrup
- 1 stick butter
- 1 cup buttermilk
- 2 cups sugar
- 1 tsp. maple extract
- 1 tsp. soda
In a large saucepan, bring butter, buttermilk and sugar to a boil. Remove from heat. Add extract and soda, stirring well. It will foam up, so allow for extra room in your pan.