An aspiring baker tells of her success and failure as she expands her skills by completing every recipe in "The Bread Bible" By Beth Hensperger.
Sunday, March 23, 2014
Blue Cornmeal Pancakes
I like these because they are super filling and wholesome. The only downside was having rather heavy pancakes because of using medium grind blue cornmeal (I couldn't find the fine-grind). But they still tasted great, and I since have found some fine grind I will definitely be making these again.
In a large bowl: 1 1/2 cups fine-grind blue cornmeal, and 3/4 a cup unbleached all purpose flour.
Then add 1 1/2 teaspoons baking powder, 1/2 a teaspoon of baking soda, and 1/4 a teaspoon of salt.
Mix the wet ingredients: 2 large eggs, 1 1/2 cups buttermilk, and 1/4 a cup of corn oil (I used canola). Then add the wet ingredients and do about a 12 second whisk.
Cook just like regular pancakes.
Mmmm. Here are the pancake toppings our family likes:
Butter and Syrup (Various kinds)
B grade Maple Syrup
Our own homemade Hickory Bark Syrup