I'm a big fan of pancakes, but since I always make the same buttermilk pancake recipe (though delicious), I was ready to try something new. Cornmeal pancakes keep popping up in my Pinterest feed, so I thought it was time to give it a try. The cornmeal adds a nice crunch and texture to these pancakes; the generous amount of baking powder ensures that they are fluffy as can be. Given our recent purchase of 10 pounds of blueberries, there was no doubt that I would be making blueberry cornmeal pancakes. The tartness of the blueberries complements the slight sweetness of the cornmeal pancake batter quite well. And once you cover them with maple syrup? Pure heaven.
Blueberry Cornmeal Pancakes (printer-friendly version)
makes 8-10 four-inch pancakes
5 tablespoons unsalted butter, cut into chunks, plus more for greasing skillet
1 cup organic milk
2 large eggs
1 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon aluminum-free baking powder
3/4 teaspoons kosher salt
1 cup fresh blueberries
1. Melt the butter in a small sauce pot over medium-high heat. Remove from the stove and let cool slightly.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the cooled melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients. Stir until just incorporated, the batter should be lumpy.
5. Heat an electric skillet to 350 degrees. Grease the skillet with 1-2 tablespoons of butter.
6. Pour about 1/4 cup of batter onto the skillet per pancake. Once the batter begins to set, add several blueberries to each pancake.
7. After bubbles begin to break the surface, flip each pancake and cook for another 2-3 minutes, or until golden brown.
8. Serve immediately with maple syrup.
(adapted from this The Wednesday Chef recipe)
makes 8-10 four-inch pancakes
5 tablespoons unsalted butter, cut into chunks, plus more for greasing skillet
1 cup organic milk
2 large eggs
1 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon aluminum-free baking powder
3/4 teaspoons kosher salt
1 cup fresh blueberries
1. Melt the butter in a small sauce pot over medium-high heat. Remove from the stove and let cool slightly.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the cooled melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients. Stir until just incorporated, the batter should be lumpy.
5. Heat an electric skillet to 350 degrees. Grease the skillet with 1-2 tablespoons of butter.
6. Pour about 1/4 cup of batter onto the skillet per pancake. Once the batter begins to set, add several blueberries to each pancake.
7. After bubbles begin to break the surface, flip each pancake and cook for another 2-3 minutes, or until golden brown.
8. Serve immediately with maple syrup.
(adapted from this The Wednesday Chef recipe)
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