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Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

 
One serving costs about $1.24

$1.24 per serving

81 people like this recipe

81 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:30%

Spoonacular Score: 30%

 

Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup might be just the morn meal you are searching for. This recipe makes 12 servings with 316 calories, 3g of protein, and 17g of fat each. For $1.24 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodista has 79 fans. A mixture of egg, water, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so awesome. Similar recipes include Lemon Cream Cheese Pancakes With Blueberry Maple Syrup, Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup, and Pumpkin Ricotta Pancakes with Ginger-Thyme Syrup.

Ingredients

Servings:
1 cup
1 cup all purpose flour
all purpose flour
1 tsp
1 tsp baking powder
baking powder
2 cups
2 cups fresh blueberries
fresh blueberries
1 cup
1 cup butter
butter
0.5 cups
0.5 cups cornmeal
cornmeal
1
1  egg
egg
3 sprigs
3 sprigs fresh thyme
fresh thyme
1.5 Tbsps
1.5 Tbsps honey
honey
1
1  lemon zest
lemon zest
1 cup
1 cup maple syrup
maple syrup
1.25 cups
1.25 cups milk
milk
0.25 tsps
0.25 tsps salt
salt
1 tsp
1 tsp vanilla extract
vanilla extract
12 cups
12 cups water
water
1 cup all purpose flour
1 cup
all purpose flour
1 tsp baking powder
1 tsp
baking powder
2 cups fresh blueberries
2 cups
fresh blueberries
1 cup butter
1 cup
butter
0.5 cups cornmeal
0.5 cups
cornmeal
1  egg
1
egg
3 sprigs fresh thyme
3 sprigs
fresh thyme
1.5 Tbsps honey
1.5 Tbsps
honey
1  lemon zest
1
lemon zest
1 cup maple syrup
1 cup
maple syrup
1.25 cups milk
1.25 cups
milk
0.25 tsps salt
0.25 tsps
salt
1 tsp vanilla extract
1 tsp
vanilla extract
12 cups water
12 cups
water

Equipment

sauce pan
sauce pan
griddle
griddle
whisk
whisk
ladle
ladle
bowl
bowl
sauce pan
sauce pan
griddle
griddle
whisk
whisk
ladle
ladle
bowl
bowl


Instructions

  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. Remove the thyme sprigs just before serving.
  2. 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.
  3. In a small bowl, beat together milk, egg, honey, and vanilla. Add to the polenta (boiled cornmeal).
  4. 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.
  5. Heat a large griddle and brush it with butter.
  6. 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.
  7. Transfer to warm plates and repeat with remaining batter. Serve with warm blueberry syrup.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
1 cup all purpose flour
1 teaspoon baking powder
2 cups fresh blueberries
1 cup butter
½ cups cornmeal
1 egg
3 sprigs fresh thyme
1.5 tablespoons honey
1 lemon zest
1 cup maple syrup
1.25 cups milk
1 teaspoon vanilla extract
Price
$0.17
$0.03
$2.33
$1.95
$0.26
$0.24
$0.16
$0.38
$0.50
$8.19
$0.41
$0.30
$14.91

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
316 Calories
3g Protein
17g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
316
16%

Fat
17g
26%

  Saturated Fat
10g
65%

Carbohydrates
38g
13%

  Sugar
22g
25%

Cholesterol
56mg
19%

Sodium
215mg
9%

Get Enough Of These
Protein
3g
7%

Manganese
0.82mg
41%

Vitamin B2
0.48mg
28%

Vitamin A
559IU
11%

Vitamin B1
0.14mg
10%

Calcium
91mg
9%

Selenium
6µg
9%

Phosphorus
85mg
9%

Folate
26µg
7%

Fiber
1g
6%

Vitamin K
6µg
6%

Magnesium
23mg
6%

Potassium
192mg
6%

Iron
0.94mg
5%

Copper
0.1mg
5%

Vitamin B3
0.95mg
5%

Zinc
0.7mg
5%

Vitamin D
0.69µg
5%

Vitamin E
0.67mg
4%

Vitamin C
3mg
4%

Vitamin B6
0.07mg
4%

Vitamin B12
0.18µg
3%

Vitamin B5
0.29mg
3%

covered percent of daily need

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