Cornmeal Buttermilk Pancakes with Warm Berry Sauce

Nynus

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Oct 30, 2006
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Las Vegas
Cornmeal Buttermilk Pancakes with Warm Berry Sauce

Serves:
6 pancakes, 2 servings

Ingredients

Cornmeal Buttermilk Pancakes:

• 3/4 cups coarse-ground cornmeal
• 1 cups all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 1 eggs, beaten
• 2 cups buttermilk*
• 2 tablespoons unsalted butter, melted

Warm Berry Sauce:

• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoons cornstarch
• 2 tablespoons cold water

Directions

Pancakes:

Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.

Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.

Sauce:

In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.

To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.



* If you don't have buttermilk, don't just replace it with regular milk. The acidity in the buttermilk is required to react to the baking soda and create CO2 for rise. Here are some substitutes if you don't have butter milk:

Yogurt:

Mix 3 parts plain yogurt with 1 part milk. (avoid nonfat yogurt the pancakes come out too dry)

Milk:

Mix 2 cups milk with 2 tablespoons of lemon juice, white vinegar, or cream of tartar and let it stand for about 10 minutes.

Powdered buttermilk:

I actually prefer this over regular buttermilk. I think it tastes better and is much more convenient.

I use Saco's Buttermilk blend. After you open it, it will keep in the refrigerator for up to a year.