One of my favorite places to dine in Dallas is Parigi. It's everything a restaurant should be: inviting and relaxed, stellar, seasonal food and a fun loving staff that makes you feel like family. 

Today we'll be featuring a wonderful blueberry polenta pancake recipe from Chef Rolando Garcia  -- the polenta gives these pancakes such a nice texture and I can never say no to blueberries!



from Parigi Dallas 

  • ½ cup cornmeal
  • Pinch of Salt
  • 1 tablespoon sugar, optional
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1¼ cups milk, more as needed
  • Butter or olive oil as needed
  • ½ cup syrup
  • ¼ cup fresh blueberries, plus more for garnish

Preheat oven to 350.

In a bowl, mix cornmeal sugar, flour, baking powder and a little salt. Add eggs into mixture and then stir in milk, adding more milk if the batter is too thick.  Add in the blueberries and set aside.

Heat a griddle or large skillet over medium-low heat.  Add 1 Tablespoon butter or oil to griddle.  When hot, add batter by large spoon.  Cook until lightly browned on bottom 2-3 minutes and then finish cooking in the oven for an additional 3-5 minutes until browned on the other side.


Transfer hot pancakes to a plate and keep the hot pan.  Pour the syrup into the hot pan along with a few more blueberries and allow the syrup and berries to heat up.  Pour on top of pancakes and garnish with powdered sugar and fresh mint with additional syrup if preferred.

Freeze any leftover pancakes by wrapping them in saran wrap and storing in a gallon sized bag. Frozen pancakes can be reheated in the microwave for 1-1 1/2 minutes.  Top with fresh fruit and honey. 

Frozen pancakes can be stored for up to 4 months in the freezer.  

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