Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup takes about 45 minutes from beginning to end. This breakfast has 316 calories, 3g of protein, and 17g of fat per serving. This recipe serves 12. For $1.19 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 81 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires honey, egg, milk, and butter. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so excellent. Similar recipes include Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup, and Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup.

  • Serves: 12
  • Time: 45 Mins
  • Category: morning meal, brunch, breakfast
  • Health Rating: 5.0

Ingredients


Table
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Instructions

Step 1: Put the syrup, blueberries, and thyme springs, if using, into a small saucepan and bring to a boil. Reduce heat and simmer while you make the pancakes.

Ingredients:

  • blueberries
  • syrup
  • thyme

Equipment:

  • sauce pan

Step 2: Remove the thyme sprigs just before serving.In a medium saucepan, combine the cornmeal and cold water. Bring to a boil, whisking constantly. Simmer over medium heat until thickened, about 4 to 5 minutes.In a small bowl, beat together milk, egg, honey, and vanilla.

Ingredients:

  • fresh thyme
  • cornmeal
  • vanilla
  • honey
  • water
  • milk
  • egg

Equipment:

  • whisk
  • sauce pan
  • bowl

Step 3: Add to the polenta (boiled cornmeal).In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a well in the center and stir in the polenta custard.

Ingredients:

  • baking powder
  • lemon zest
  • cornmeal
  • custard
  • polenta
  • all purpose flour
  • salt

Equipment:

  • whisk
  • bowl

Step 4: Heat a large griddle and brush it with butter.Ladle enough batter onto the griddle for 4-inch cakes. If the batter is too thick to spread on its own, add a bit more milk. Cook the pancakes over moderate heat until bubbles appear on the surface and the top of the pancake looks dry. Flip the pancakes and cook until puffy and browned on the bottom, about 2 minutes.

Ingredients:

  • butter
  • spread
  • milk

Equipment:

  • frying pan
  • ladle

Step 5: Transfer to warm plates and repeat with remaining batter.

Step 6: Serve with warm blueberry syrup.

Ingredients:

  • blueberries
  • syrup


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories315.98 kcal15.8%
    Fat16.97 g26.11%
    Saturated Fat3.84 g24.0%
    Carbohydrates38.26 g12.75%
    Net Carbohydrates36.67 g13.33%
    Sugar22.12 g24.58%
    Cholesterol16.69 mg5.56%
    Sodium292.18 mg12.7%
    Alcohol0.11 g100.0%
    Alcohol %0.04 %100.0%
    Protein3.41 g6.81%
    Manganese0.82 mg41.15%
    Vitamin B20.47 mg27.66%
    Vitamin A763.07 IU15.26%
    Calcium100.27 mg10.03%
    Vitamin B10.15 mg9.77%
    Selenium5.59 µg7.98%
    Phosphorus74.15 mg7.42%
    Fiber1.59 g6.36%
    Folate24.94 µg6.23%
    Magnesium23.58 mg5.89%
    Vitamin E0.81 mg5.4%
    Iron0.94 mg5.22%
    Potassium167.23 mg4.78%
    Vitamin B30.95 mg4.74%
    Vitamin K4.89 µg4.66%
    Zinc0.69 mg4.62%
    Copper0.09 mg4.45%
    Vitamin C3.49 mg4.23%
    Vitamin B60.08 mg4.12%
    Vitamin B120.19 µg3.15%
    Vitamin B50.29 mg2.87%
    Vitamin D0.35 µg2.35%