POLENTA PANCAKES
Provided by Mark Bittman
Categories breakfast, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine cornmeal in a small saucepan with 1 1/2 cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter.
- Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA PANCAKES WITH WARM BERRY SAUCE
Courtesy of the Ashland Cafe and Bakery, via the Food Network. Preparation time does not include 1 hour resting time.
Provided by justcallmetoni
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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 vegetable oil and set aside batter to rest for at least 1 hour. (The resting stage is crucial as the cornmeal absorbs the liquid in this time.)
- 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.
Nutrition Facts : Calories 445.3, Fat 5.9, SaturatedFat 1, Cholesterol 70.5, Sodium 560.7, Carbohydrate 89.7, Fiber 6.7, Sugar 28, Protein 9.7
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
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