Wednesday, July 18, 2012

Lemon Polenta Pancakes with Blueberry Rosemary Syrup.....Cleaning the Pantry!


This has been a crazy summer here. We had the hottest week that we have lived since we arrive in Canada 10 years ago (+30 C the whole week), plus rain with hale, flooding in the city....and two tornadoes that touch down two hours from here...plus forest fires!!....I hope the rest of the summer will be normal....



I like to clean my pantry during the summer to buy fresh grains and beans on September; therefore, I have to be very creative in order to use leftovers of grains during the summer. I had some polenta, and I wanted to try something sweet; therefore, I've been using it in breakfast and dessert. I found this recipe, and I really like it. The pancakes are smooth and light.....perfect for a Sunday breakfast.....



Lemon Polenta Pancakes with Blueberry Rosemary Syrup (adapted from the great blog BobVivant Thanks for this recipe!)

Syrup:
3/4 cup of honey (maple syrup in the original recipe)
2 cups Blueberries Fresh
A branch of Rosemary (Thyme in the original recipe)

Pancakes
½ cups Cornmeal
1-¼ cup Cold Water
1-¼ cup Milk
2 whole Egg
2 Tablespoons Honey
1 teaspoon Vanilla Extract
1 bean of Vanilla seeds
1 cup White Whole Wheat Flour
1 teaspoon Baking Powder
Pinch of Salt
1 whole Lemon, Zest Only
2 Tablespoons of Olive Oil for the griddle


Place the honey and blueberries in a saucepan and bring to a boil (medium heat), and add the rosemary. Let it simmer for 3-4 minutes and turn off the heat. Add water if it is too thick. Remove the rosemary.
In a pot, mix the polenta and cold water. Boil and cook it until thick (about 5 minutes). Let it cool.
In a bowl, mix the dry ingredients: flour, baking powder, salt, and lemon zest.
In a bowl, and with a mixer, beat milk, egg, honey, vanilla seeds and vanilla essence. Add the polenta to this mix. Beat well. Add the dry ingredients, and mix it well.
Heat a pan, and brush it with olive oil. Make pancakes using ¼ cup of batter. If the batter is too thick, then add milk. Cook the pancakes (medium heat) until bubbles appear, flip the pancakes (about 2 minutes per side). Place in plates by layers with the blueberry syrup in between. ENJOY!









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