Blue Corn Pancakes
<h2 class="kv-ingred"><span style="font-size: medium;">Ingredients</span></h2>
<ul class="kv-ingred-list1">
<li class="ingredient"><span style="font-size: medium;">1 1/2 cups all-purpose flour </span></li>
<li class="ingredient"><span style="font-size: medium;">1/2 cup blue cornmeal </span></li>
<li class="ingredient"><span style="font-size: medium;">Pinch salt </span></li>
<li class="ingredient"><span style="font-size: medium;">1 tablespoon sugar </span></li>
<li class="ingredient"><span style="font-size: medium;">1 tablespoon baking powder </span></li>
<li class="ingredient"><span style="font-size: medium;">2 large eggs </span></li>
<li class="ingredient"><span style="font-size: medium;">1 1/2 to 2 cups milk </span></li>
<li class="ingredient"><span style="font-size: medium;">2 tablespoons unsalted butter, melted </span></li>
<li class="ingredient"><span style="font-size: medium;">1 cup fresh blueberries, plus more for garnish </span></li>
<li class="ingredient"><span style="font-size: medium;">2 to 3 bananas, peeled and sliced </span></li>
<li class="ingredient"><span style="font-size: medium;">Orange-Honey Butter, recipe follows </span></li>
<li class="ingredient"><span style="font-size: medium;">Cinnamon Maple Syrup, recipe follows </span></li>
<li class="ingredient"><span style="font-size: medium;">Confectioners' sugar, for garnish</span></li>
</ul>
<h2><span style="font-size: medium;">Directions</span></h2>
<span style="font-size: medium;"> Preheat a nonstick griddle. Preheat the oven to 200 degrees F. </span>
<span style="font-size: medium;">Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. </span>
<span style="font-size: medium;">Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar. </span>
<h2><span style="font-size: medium;">Orange-Honey Butter: </span></h2>
<ul class="kv-ingred-list3">
<li class="ingredient"><span style="font-size: medium;">3 cups fresh squeezed orange juice </span></li>
<li class="ingredient"><span style="font-size: medium;">2 sticks butter, slightly softened </span></li>
<li class="ingredient"><span style="font-size: medium;">2 tablespoons honey </span></li>
<li class="ingredient"><span style="font-size: medium;">Pinch salt</span></li>
</ul>
<span style="font-size: medium;"> Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours. </span>
<h2><span style="font-size: medium;">Cinnamon Maple Syrup: </span></h2>
<ul class="kv-ingred-list5">
<li class="ingredient"><span style="font-size: medium;">2 cups pure maple syrup </span></li>
<li class="ingredient"><span style="font-size: medium;">2 to 3 cinnamon sticks</span></li>
</ul>
<span style="font-size: medium;"> Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher. </span>
<span style="font-size: medium;">@ Hans: I am trying your Old Fashioned Aunt Jemima pancake recipe. I'd sure like to remember how they used to taste.
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