See Also: Breads · Breakfast and Brunch
Polenta Pancakes with Fruit Syrups
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 cup all-purpose unbleached flour
2 tablespoons sugar
1/2 teaspoon coarse sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup polenta or corn meal
2 large eggs
1 cup buttermilk
2 tablespoons melted butter
1 cup blueberries, if desired
olive oil for brushing the griddle
fruit syrups for dribbling over the pancakes
In batter bowl, whisk together flour, sugar, salt, baking powder, soda, and polenta. Set aside. In another bowl, whisk together eggs, buttermilk, and melted butter. Add to dry ingredients and mix just until blended. Gently fold in the blueberries, if using. Heat a cast-iron or other suitable griddle until it is so hot that drops of water dance across the surface. Brush or spray on olive oil. Using a 1/4 cup measure or a 2 oz. ladle, pour batter onto the griddle and cook until large bubbles form on the top and edges brown. Flip. Cook 1 minutes or so. Keep warm while you finish the rest. Heat syrup in a pitcher in microwave oven 30-60 seconds and serve.
Recipe created 1998-04-20.
