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Categories:
all-purpose sugar salt baking powder baking soda polenta eggs buttermilk unsalted butter blueberries vegetable oil Creme Fraiche
Viewed: 11 - Published at: 3 years agoIngredients
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon coarse sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup polenta or coarsely ground yellow cornmeal
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 cup blueberries
- Vegetable oil, for brushing the griddle
- 1/2 cup creme fraiche
Method
- IN A MEDIUM MIXING BOWL, sift together the flour, sugar, salt, baking powder, and baking soda.
- Sprinkle the polenta over the other dry ingredients and toss until evenly mixed.
- IN A SEPARATE BOWL, beat the eggs lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly.
- Add the wet ingredients to the dry ingredients and mix until just blended-the batter will be a little lumpy.
- Gently fold in the blueberries until they are evenly distributed in the batter.
- HEAT A LARGE CAST-IRON SKILLET or a griddle until its so hot that droplets of water dance across the surface, then brush it with vegetable oil.
- Using a 1/4-cup measure or a 2-ounce ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown.
- Flip to the other side and cook for another minute or so, until the bottom is browned.
- Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes.
- Brush the pan or griddle with more vegetable oil as necessary as you cook the remaining batches.
- SERVE THE PANCAKES WARM with a dollop of creme fraiche on top.
