Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon-Maple Syrup Serving Size - 4 Prepared By - DnD Recipe Rating * * * *
			1 1/2 cups all-purpose flour 1/2 cup blue cornmeal 2 teaspoons baking powder 2 teaspoons kosher salt 1/4 cup sugar 2 large eggs 1 1/2 cups whole milk 2 tablespoons unsalted butter, melted 1 cup fresh or frozen blueberries, thawed Confectioners sugar ORANGE-HONEY BUTTER: 2 cups fresh orange juice 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 tablespoons honey Pinch of kosher salt CINNAMON-MAPLE SYRUP: 1 1/2 cups pure maple syrup 3 cinnamon sticks
			ORANGE-HONEY BUTTER: Pour the orange juice into a small saucepan over high heat and cook, stirring occasionally, until thickened and reduced to about 3 tablespoons. Remove from the heat and let cool to room temperature. Put the butter in a bowl, add the reduced orange juice, the honey, and salt, and mix until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. CINNAMON-MAPLE SYRUP:Heat the syrup and cinnamon sticks in a saucepan over low heat for 10 minutes. Remove from the heat and let sit for 1 hour. Remove the cinnamon sticks and pour the syrup into a small pitcher. This can be made up to 1 week in advance and refrigerated. Reheat before serving. BLUE CORN-BLUEBERRY PANCAKES: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium-high heat and spray with nonstick cooking spray. Mix together the flour, cornmeal, baking powder, salt, and sugar in a medium bowl. Whisk the eggs in a separate bowl and add the milk and melted butter; whisk until combined. Add the wet ingredients to the dry ingredients and mix until just combined (there should be some lumps), then gently fold in the blueberries. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is lightly golden brown, flip over, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven while you cook additional pancakes. Serve 3 pancakes per serving topped with the orange-honey butter, cinnamon-maple syrup, and berries, if desired. Dust with confectioners' sugar.