Favorite Recipes :: Blueberry-Juniper Cornmeal Pancakes

cornmeal pancake recipe

Wake up to the taste of springtime at the Castle Kingdom!  These light and fluffy buttermilk and cornmeal pancakes will start your day in the best possible way.  With just a dollop of butter and covered in Michigan-made Maple Syrup, you’ll savor every bite.

blueberry cornmeal pancake recipe

We enhance the Blueberry flavor with a little crushed Juniper berry, which adds some piquant, resinous notes.

Ingredients (these quantities will serve 4):

Dry:

1 C all-purpose flour

½ C yellow cornmeal

¼ C white granulated sugar

1 ¼ t baking powder

1 t coarse salt

½ t baking soda

 

Wet:

1 ½ C buttermilk

¼ C milk

3 T unsalted butter, melted

1 egg, lightly beaten

2 juniper berries, well crushed

 

1 C blueberries, fresh (not frozen)

Pure Maple syrup & butter for serving

Procedure:

  1. Combine dry ingredients and mix well. Combine wet ingredients in a separate bowl and whisk. Add wet ingredients to dry and mix until just combined, adding blueberries. Let stand untouched for 30 minutes.
  2. Coat a preheated griddle with cooking spray, oil, or butter. Spoon batter onto griddle in 1 ½  oz. portions. Wait until edges have set and flip and cook until golden brown.
  3. Serve with butter and maple syrup.

Be sure to stop at the our Allegan Michigan B&B Castle Gift Shop for your very own jug of homemade, Michigan Maple Syrup.  Our handyman, George does all the harvesting during the month of March right from the local area so we’re sure you’ll want to recreate this food memory back at your own home.

If you’d like to try more of Herb’s Recipes, visit our “Within the Kingdom” Blog and click on  Food-Recipe category.  Or, if you just want to spend sometime anticipating your upcoming visit to Castle in the Country, visit our homepage and click on “Daily Castle Report” for a daily menu of what’s cooking (and baking) at the Castle Keep Kitchen.

 

 

 

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