Friday, June 2, 2006

Lemon Berry Pancakes

Lemon Blueberry Pancakes - From Cooks Illustrated.

Sift together:
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
2/3 cup yellow cornmeal
4 tbsp sugar

Mix together
4 tbsp lemon juice and enough milk to make up 2 cups

Add to dry ingredients along with:
2 egg yolk
¼ cup melted butter
2 tbsp finely grated lemon zest
2 tsp vanilla extract

Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.

Beat 2 egg whites until soft peaks form and fold gently into the batter.

Pour batter by 1/4 cup measures into a preheated buttered cast iron pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.


No cornmeal in the house, no fresh milk? You can still have pancakes!

Equal parts Jiffy corn bread mix and Jiffy baking mix (which is like Bisquick but cheaper) using the small Jiffy corn bread mix box as a measure.
One extra large egg, beaten.
A tablespoon of real vanilla.
An entire can of evaporated milk.(NOT sweetened condensed milk)

GENTLY mix the ingredients above, and when mixed, add a heaping cup of thawed raspberries that have been drained on a paper towel (so not to turn the batter pink).
Fold the berries in without
beating them to death. Allow the batter to rest while a cast iron skillet heats. (heat on medium, then turn down just slightly before pouring the batter in).

Coat the hot pan with butter, and cook the pancakes one at a time in the hot center of the pan.

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