Blueberry Cornmeal Buttermilk Pancakes with Orange Maple Butter


How many pancake concoctions have you tried?  Always in pursuit for the perfect pancake?  Buttermilk vs milk?  Cornmeal?  Berries? Sugar? Fluffy?

Here is a recipe I discovered ten years ago and have been making ever since.  The pancake is fluffy, light, a bit sweet and filled with berries.  It is topped with the most devine orange-maple butter and, of course, maple syrup.

If you don’t have one, an inexpensive electric pancake griddle is a good purchase if you make pancakes semi-often.  With this tool, you can make the pancakes at the table or on an island/peninsula creating a fun environment for all involved. The griddle is useful for other foods such as making english muffins, frying bacon and eggs and even cooking burgers.

Good maple syrup is a complete game changer.  Spend the extra dollars, if you can, for real maple syrup.  By the way, did you see that Olander Park tapped its sugar maples this week?

For the Orange-maple butter, use butter, not margarine or other substitutes.  It makes a difference.

These pancakes are certainly delicious for breakfast but when accompanied with maple sausage and a piece of fruit, they make a filling, enjoyed dinner.

For the complete recipe, do to: