- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup water
- 3/4 tsp. maple flavoring
- 1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste
In small saucepan, bring water to boil over medium-high heat. Gradually stir in sugars until dissolved. Stir in maple flavoring and Chipotle Paste. Refrigerate. Makes about 2 cups of syrup.
Blueberry Cornmeal Pancake Ingredients:
In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside. In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside. In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites. Stir in the blueberries. Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat. Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown. Add 1/2 teaspoons of oil to the skillet before cooking each batch.