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 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!)

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

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!


  1. J'adore ces crêpes. Les photos sont très gourmandes.J'aime beaucoup.
    A bientôt