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Prep 45 mins
Cook 15 mins
Found this in a magazine (don't remember which one) by Josh Feather's and sounds so good and so different from your average pancakes. Needed to save it here. Prep time includes making of clarified butter; I'm guessing at serving size as ti's not listed
- 1⁄2 cup unsalted butter
- 1 cup all-purpose flour
- 1⁄2 cup cornflour
- 5 tablespoons sugar
- 1 1⁄4 teaspoons baking powder, plus
- 1⁄8 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg, fresh grated
- 1 1⁄2 cups buttermilk
- 1⁄2 cup yellow corn grits, cooked
- 1 large egg, slightly beaten
- 1 tablespoon orange juice, freshly squeezed
- 1 1⁄2 teaspoons vanilla extract
- 2 small pears, peeled, cored and diced
- maple syrup
- To make clarified butter, melt butter in heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
- Strain, being sure to leave solids in the bottom of pan.
- Cool completely.
- Whish together flours and next 4 ingredients in a medium bowl; set aside.
- Whisk together buttermilk and next 4 ingredients.
- Add to flour mixture, whisking until smooth.
- Stir in pears.
- Heat griddle or large skillet over medium heat; brush with 1 to 2 tablespoons cooled clarified butter.
- Pour about 1/4 cup batter for each cake onto griddle.
- Cook over medium low heat 3-4 minutes or until tops are covered with tiny bubbles and edges look dry and cooked.
- Turn cakes and cook other side.
- Remove from griddle to serving plate.
- Grease griddle with additional butter as needed and repeat procedure with remaining batter.
- Serve immediately with butter and maple syrup.
Very different but so good. I made as written but served with pear vanilla jam ( I had made a few days before) and sausage patties.