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Blue Cornmeal Johnnycakes with a Minneola Tangelo Compote

Recipe type: Breakfast



1⁄2 cup
All Purpose Flour
1⁄2 cup
Granulated Sugar
1 tablespoon
Baking Powder
1 tablespoon
Baking Soda
1 tablespoon
Fine Sea Salt
1 1⁄2 teaspoon
Vanilla Powder (can substitute vanilla extract)
1 cup
1 tablespoon
Maple Sugar Granules
1⁄4 cup
Unsalted Butter (plus 1 tbsp, melted)
Minneola Tangelos
1 tablespoon
Granulated Sugar




To make the JOHNNYCAKES, combine the blue cornmeal, flour, sugar, baking powder, baking soda, salt, and vanilla powder in a bowl. Combine the eggs, buttermilk, maple sugar and butter in a separate bowl. Create a well in the center of the dry ingredients and mix in the wet ingredients. Mix until just combined; do not over mix. Allow the batter to rest for 30 minutes. Melt the remaining butter in a frying pan over medium-high heat. Spoon a few tablespoons of batter into the pan and cook for about 2 - 4 minutes or until golden brown. Flip and cook the other side.

To make the MINNEOLA COMPOTE, segment the tangelo over a bowl so you can catch all of the juice. Place the segments in a separate bowl and reserve for later. In the same pan you cooked the pancakes in, pour in the juice and the sugar. Simmer over medium heat until the juice has reduced by about two thirds and becomes syrupy. Add in the segments and cook for another 2 minutes or until lightly softened.

Serve and enjoy!