Vanilla Cornmeal Griddle Cakes With Pears
- Reviews 1
Ready In: 1 hr
Serves: 4
Yields: 12 pancakes
Ingredients
- 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
- butter
- maple syrup
Directions
- 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.
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