Corn pancakes with blackberries
I developed this recipe working from the "Basic Pancake" formula in Alice Medrich's Flavor Flours (see page 23). Maudemarie loved them!
Ingredients
2 1/3 cups corn flour
2/3 cup finely ground corn meal
4 teaspoons baking powder
rounded teaspoon of salt
4 large eggs
2 tablespoons honey
8 tablespoons butter
2 1/4 cups warmed milk
blackberries or other berries (optional) - we cut the blackberries into fourths (a good way to work on fractions with a six-year-old)
Instructions
Whisk the dry ingredients. Add butter, milk, and eggs and whisk until smooth. Add more milk if the batter gets too thick.
Heat a skillet over medium heat. Dollop about 1/3 cup of batter (or more or less, as you fancy) into the skillet. Add the berries, if you are using them, pushing them gently down into the pancakes. Cook until bubbles form on the sides of the pancake. We keep them in a warmed oven until we are all ready to dig in!
Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Monday, May 25, 2015
Saturday, May 9, 2015
Oatmeal pancakes
Oatmeal Pancakes
This recipe has evolved from Merilee Chick, the mother of my dear friend Kris. Many years ago, the Chick family invited me to spend some time at their place on Puget Sound. Among other fond memories from that trip -- digging up sand dollars, playing a ping-pong-like sport the name of which I can't remember) -- I remember falling in love with Merilee's divine oatmeal pancakes, which I've been making ever since. Here is a gluten-free articulation - we serve them with plain yogurt or whipped cream, maple syrup, bananas, and/or pecans.
1 1/2 cups GF quick oats (or old-fashioned oats ground up a bit)
2 cup milk or buttermilk (almond, rice, or soy milk is fine)
1/4 cup melted butter
2 eggs
1/2 cup sorghum flour (or oat, brown rice, or whatever GF flour you fancy)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons honey
blueberries, sliced strawberries, or chocolate chips (optional)
Mix oats and milk, then set aside for 20 minutes or so. Add butter and whisk. Then add eggs. Mix in flour, salk, baking powder, and soda.
Scoop out batter on the griddle -- making smaller pancakes seems to work best with this batter, especially if you aren't using quick oats. Add berries or chocolate chips, if you like.
This recipe has evolved from Merilee Chick, the mother of my dear friend Kris. Many years ago, the Chick family invited me to spend some time at their place on Puget Sound. Among other fond memories from that trip -- digging up sand dollars, playing a ping-pong-like sport the name of which I can't remember) -- I remember falling in love with Merilee's divine oatmeal pancakes, which I've been making ever since. Here is a gluten-free articulation - we serve them with plain yogurt or whipped cream, maple syrup, bananas, and/or pecans.
1 1/2 cups GF quick oats (or old-fashioned oats ground up a bit)
2 cup milk or buttermilk (almond, rice, or soy milk is fine)
1/4 cup melted butter
2 eggs
1/2 cup sorghum flour (or oat, brown rice, or whatever GF flour you fancy)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons honey
blueberries, sliced strawberries, or chocolate chips (optional)
Mix oats and milk, then set aside for 20 minutes or so. Add butter and whisk. Then add eggs. Mix in flour, salk, baking powder, and soda.
Scoop out batter on the griddle -- making smaller pancakes seems to work best with this batter, especially if you aren't using quick oats. Add berries or chocolate chips, if you like.
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