Saturday, 13 August 2011
Not sure what to have for breakfast tomorrow? Well I have an idea for you.
I don't know about you but I love most things to do with corn - popcorn, cake with polenta, polenta by itself, cornmeal in muffins, grits, corn on the cob, cornbread (especially cornbread)...I can't really think of anything else right now but you get the point :)
So in the quest for the perfect pancakes I decided that since corn makes most things better that should transfer to pancakes as well.
And guess what, I was right :)
I called this recipe polenta pancakes but I actually used a mixture of cornmeals rather than 'proper' polenta but we can probably agree that mixed cornmeal pancakes sounds kinda stupid. I hope you like them anyway!
85 g Cornmeal (I use 1/2 super fine polenta and 1/2 medium maize meal (so that's slightly finer than grits))
A pinch of Salt
375 ml Milk
190 g Flour
1 tsp Baking Powder
1/2 tbsp Sugar
1 tsp Vanilla Extract
325 ml Milk
Make some cornmeal by whisking the cornmeal and salt into the milk and heating it over a medium heat (while stirring) until the milk is all absorbed (i.e. if this were porridge it would be waaay too thick). Allow the cornmeal to cool before you continue with the next few steps.
Mix the dry ingredients and set them aside.
Whisk the wet ingredients together and then mix them in with the cooled cornmeal.
Add the dry mix and stir things until everything is combined, but make sure you don't overwork the batter.
Heat some butter in a heavy bottomed pan and make some glorious pancakes.
These pancakes are lovely on their own but shine with some golden syrup and some fresh berries.
Oh, and since the recipe makes quite a lot of them, they are really nice the next day as well.