Early in the morning, the best way I know how to get my five children out of bed is to have the smell of pancakes and bacon wafting upstairs. Making breakfast on our OFYR grill makes for a fun, eat outside, breakfast or brunch that has very little clean-up and is a whole lot more fun than making a couple of pancakes at a time indoors on the stovetop. This pancake is jazzed up with cornmeal and buttermilk and piles of summer blueberries and finished with our own WT Barrel-Aged Bourbon and Rye Maple Syrup and sides of thick grilled bacon brushed with syrup. The kids will show up at the table, messy-haired and blurry-eyed, but ready to enjoy the day's most important meal.
cuisine American
difficulty Easy
season Year Round
serves 4 to 6

Ingredients

1 1/2 cups polenta 1/4 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons maple syrup 4 tablespoons unsalted butter, melted 2 cups buttermilk 1 large egg, lightly beaten 1 pint blueberries, fresh or frozen Maple syrup, for serving

Directions

  1. Prepare the OFYR grill.
  2. In a medium bowl, combine the polenta, flour, baking soda, and salt.
  3. In a small bowl, combine the syrup, oil, buttermilk, and egg. Stir well, and quickly mix into the dry ingredients. Let stand for 15 minutes to soften the polenta.
  4. Lightly oil the OFYR ring with corn oil.
  5. Ladle 1/3 cup of batter onto the grill.
  6. Pour the maple syrup into a cast iron bowl and heat until hot and bubbly.
  7. Add a few blueberries to the top of each pancake. Flip when the edges turn golden, the tops are bubbly, and slightly crispy. Serve immediately and pass the syrup.