Cornmeal Pancakes With Roasted Grapes & Maple Syrup

Cornmeal Pancakes With 

Roasted Grapes & Maple Syrup

This flavor combination denotes autumn with earthy cornmeal and warm grapes that become raisin-like through roasting in syrup. The medium-grind cornmeal adds an extra step, but also makes for a deeper corn taste.

Ingredients:

Roasted Grapes
1 bunch red grapes, about 2 cups (500 mL), removed from stems and halved
1/4 cup (60 mL) maple syrup
2 tbsp (30 mL) water

Pancakes
1 cup (250 mL) medium-grind cornmeal, such as Bob’s Red Mill
1 cup (250 mL) boiling water
1 cup (250 mL) flour
1/4 cup (60 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) sea salt
2 large eggs, beaten
1/2 cup (125 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) melted butter
Butter or vegetable oil for pan-frying

Directions:
Preheat oven to 400°F (204°C).

Add grapes to a medium nonstick baking pan and toss with maple syrup and water. Roast 20 to 25 minutes or until soft.

To make pancakes, in a medium bowl stir together cornmeal and boiling water, then set aside for 5 minutes.

In another medium bowl, whisk together flour, sugar, baking powder and salt. Add eggs, milk, vanilla, melted butter and cornmeal mixture. Whisk until smooth.

Lightly oil a large nonstick skillet over medium heat. Pour approximately 2 tbsp (30 mL) batter onto hot pan, repeating several times to make four pancakes. Cook pancakes until bubbles begin to appear on surface, 2 to 3 minutes. Flip and cook for another minute, or until both sides are golden. Repeat, using remaining batter. To serve, top pancakes with maple-roasted grapes.
Serves 4