5 (1)


Malted cornmeal pancakes with orange-blueberry syrup

Malted cornmeal pancakes with orange-blueberry syrup
Los Angeles Times

Griddle cakes are elemental. Like porridge and roasted meat, they're ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But in cooking, elemental never means unchanging. Corn griddle cakes, ... Read more

Total time: 1 hour | Makes 18 (4 1/2 -inch)

Orange-blueberry syrup

  • Peel of 2 to 3 oranges
  • 2 cups sugar
  • 1 cup orange juice
  • 2 cups blueberries

Step 1Peel the oranges with a vegetable peeler, eliminating any white pith. Combine the peel and sugar in a food processor and process 2 to 3 minutes.

Step 2Place the orange juice in a nonaluminum saucepan. Add the peel-sugar mixture and bring just to a boil, skimming off any foam. Simmer 3 to 4 minutes to reduce slightly.

Step 3Mix in the blueberries and cook 1 minute. Serve warm.


  • 1 1/3 cups yellow cornmeal
  • 1 cup pastry flour (or mix
  • 1/3 cup all purpose flour with 2/3 cup cake flour)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen corn kernels
  • 4 tablespoons melted butter, divided
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 2 tablespoons malt syrup
  • 1 tablespoon oil
  • Orange-blueberry syrup

Step 1Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to the dry ingredients and mix.

Step 2Combine 3 tablespoons melted butter, the eggs, buttermilk and malt syrup. Stir into the corn mixture.

Step 3Heat the griddle. Combine the remaining tablespoon of butter with the oil and brush lightly over the griddle. Pour on about one-fourth cup batter for each pancake. Cook each pancake 1 to 2 minutes, until the bottom turns golden brown, then flip, cook the other side, about 3 minutes total. Serve hot with the orange-blueberry syrup on the side.

Note: From Frank Waldman of Doughboys. Malt syrup is available at selected Middle Eastern markets and Whole Foods markets.


Lemon-Pistachio Cake
Lemon-Pistachio Cake

Chocolate pecan brownie fudge cake
Chocolate pecan brownie fudge cake

New Orleans-style beignets
New Orleans-style beignets

Celery root salad with carrot top vinaigrette
Celery root salad with carrot top vinaigrette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Willa Jean's lemon cornmeal muffins
Buttermilk biscuits and burnt orange honey butter
Sweetie Pie's orange breakfast scones
Scrambled eggs Panisse