Cakes & Baking

Blueberry Corn Truffles With Maple Syrup

recipe image

  1. In a medium bowl, traipse collectively the flour, cornmeal, sugar, baking powder, baking soda and salt. In a diminutive bowl, traipse the buttermilk with the egg yolk. In a medium bowl, beat the egg white unless firm peaks originate. Add the buttermilk mixture to the dry ingredients and trot gently with a wood spoon unless evenly moistened; there’ll serene be some lumps. Fold within the overwhelmed egg white after which the blueberries.

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  2. Warmth a beefy solid-iron skillet. Add 1 tablespoon of the oil, and when it’s hot, spoon 1/4 cup of the batter into the skillet for every pancake. Cook over sensible warmth unless browned on the bottom and bubbles appear on the skin, about 3 minutes. Flip and cook dinner unless browned on the 2d facet, about 2 minutes longer. Protect the pancakes warm in a low oven even as you proceed with the closing oil and batter. Serve the pancakes with butter and maple syrup.

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