Courtesy of the Ashland Cafe and Bakery, via the Food Network. Preparation time does not include 1 hour resting time.
- 1 1⁄2 cups coarse-ground cornmeal
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 2 eggs, beaten
- 4 cups fat-free buttermilk
- 1 tablespoon canola oil or 1 tablespoon corn oil
Warm Berry Sauce
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberry
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- 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.
- 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.
I was a little concerned about the amount of buttermilk in the recipe and it did end up being really runny. The pancakes turned out quite thin and ran when poured on the skillet. I used freshly ground cornmeal and flour and added another 1/2 C of flour, but it didn't help. I think it needs to have quite a bit less milk. The directions say to add melted butter, not oil, but I used the oil in the ingred. They tasted good, just ended up very thin and it made a ton! I used strawberries for the sauce, as I had organic ones. I enjoyed that, since I'm not a maple syrup lover. I used Sucanat for the sugar for both pancakes and syrup. Made for Photo Tag.
I'd not made polenta pancakes before but these tasted great. Wasn't sure how much melted butter to use (step 2) - or whether it was instead of the oil??? So in the end, I added some oil to the batter and didn't add any butter. The pancakes tended to stick to the oiled non-stick surface of the pan so maybe I should have had some butter? Oh well, they didn't look too pretty after all the sticking, but that's a minor point! As for the sauce....I used a jar of bilberries with its liquid and arrowroot instead of cornstarch (makes the saucy really glossy and it doesn't look 'milky' if you know what I mean! Gorgeous - perfect balance of sweet and tart (Dave said that bit!). We loved these and my son will probably finish them off for breakfast!