MIX THE BATTER JUST BEFORE HEATING UP THE SKILLET OR GRIDDLE You don't want to mix cornmeal pancake batter ahead of time, at least not all the way. I also choose it when making cornbread for kids, who don't always appreciate the more rustic texture of cornbread made with the usual stone-ground cornmeal. FYI I keep a tub on hand, it's a good gluten-free thickener, a nice dusting for fresh bread and more. Yellow cornmeal is de-germinated (so is not a whole food) but it is very finely ground and makes quite good pancakes. Look for a small tub of "yellow cornmeal" from Quaker, usually in the baking aisle near boxes of Jiffy cornbread mix. (A side tip: once you find this, store it in the refrigerator and gorge yourself in cornbread for a few months in order to use it up.) So look for a finely ground stone-ground cornmeal, I find it in the Bob's Red Mill section in grocery stores. But! Mostly, stone-ground cornmeal is coarse and gritty: that texture makes for wonderful cornbread but terrible pancakes. But no cornmeal package actually says that, instead, the tip-off is that the cornmeal is "stone ground". For flavor and wholesomeness, choose a cornmeal that uses the whole kernel. Now here's where it gets a tiny bit complicated. What you want is a finely ground cornmeal, not a rough rustic cornmeal. Have another question? Ask away, I'll do my best to answer!ĬHOOSE THE RIGHT CORNMEAL This is my number one tip. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. Nobody wants a cold pancake, keep them in a warm oven until you’re ready to serve them.For my weekly column in the St. For tall fluffy pancakes, make sure you mix just until it comes together. When you over mix you get flat tough pancakes. With butter and warm maple syrup or honey. If you’re waiting to serve until all the pancakes are done, transfer the pancakes to the oven. Cook just until the one side is golden brown then flip and cook the second side. Add some batter, followed by a few blueberrries. Melt some butter in a large skillet or griddle. Add the liquid ingredients to the dry and mix just until it’s all combined, being careful not to over mix. Use a large measuring cup to measure out the buttemrilk then whisk in the eggs, butter, and honey. In a large bowl whisk together the flour, cornmeal, leavening, and salt. This will help keep the pancakes warm after they cook if you aren’t serving them right away. How to make cornbread blueberry pancakes: I’m going to miss them dearly come the end of summer. The pancakes taste like cornbread with honey and the blueberries are so deliciously sweet and tart. The ratios are really important! I think I got the perfect ones in this recipe. You want just the right amount of baking powder to liquid. If you add too much leavening then you end up with fluffy pancakes that then fall. Let me tell you truly fluffy pancakes are a little hard to achieve. Who knows where it will go because I’m literally only on episode 3 but we shall see!Īnother thing I’m very into right now are fluffy pancakes that taste like cornbread, speckled with little blueberries. I think that’s a great bang to begin a series with, to be honest. I’m very into the whole situation where the wife isn’t all that “good” and divorces her husband because he sucks. So I’m proably the last person on earth who is now watching The Good Wife but let me tell you, it’s pretty good! The combination of the cornmeal and blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu. Super fluffy Cornbread Blueberry Pancakes are what you get when you’re craving both cornbread and a pancake.
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