Blue Cheese Pancakes with Fig Maple Syrup

Ingredients

• 1 ¼ cup flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg, separated
• 1 cup buttermilk
• 3 Tablespoons butter, melted
• 3 ounces crumbled gorgonzola cheese
• ½ cup maple syrup
• ¼ cup Bonne Maman Fig Preserves
• ½ teaspoon vanilla

Instructions

1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
2. In another small mixing bowl, whisk together the egg yolk, buttermilk and 2 Tablespoons of the melted butter.
3. In a separate small mixing bowl, whisk the egg white until light and foamy, about 1 minute.
4. Gently stir the buttermilk mixture into the dry ingredients, and then fold in the beaten egg white until just combined. The mixture will be very lumpy.
5. Heat a large non-stick griddle or skillet over medium high heat. Brush the pan with the remaining butter before cooking each batch of pancakes.
6. Working in batches, pour about 1/3 cup batter for each pancake and cook for 2-3 minutes or until the bottom is golden brown. Before flipping the pancake over sprinkle about 1 teaspoon of crumbled blue cheese evenly across the pancake. Flip and continue to cook 2-3 minutes more.
7. While the pancakes are cooking, heat the syrup. In a small sauce pan, over low heat, combine the maple syrup, Fig Preserves and vanilla and heat until warmed through.
8. Serve warm pancakes with the Fig Maple Syrup and remaining crumbled blue cheese.