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Malted cornmeal pancakes with orange-blueberry syrup

Time 1 hour
Yields Makes 18 (4 1/2 -inch)
Malted cornmeal pancakes with orange-blueberry syrup
(Los Angeles Times)

Orange-blueberry syrup

1

Peel 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.

2

Place 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.

3

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

Pancakes

1

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

2

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

3

Heat 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.

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

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