Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!The daring cooks challenge this month was to cook something with a cornmeal batter. And that is a challenge, because I don't like the most recipes with cornmeal. Except for bread, but that is a recipe for the daring bakers instead of the daring cooks. Rachel was so kind to give a few examples and so I got the recipe for fluffy buttermilk pancakes.
That's quite an American recipe. In America pancakes are eaten as breakfast, but that's not very usual in the Netherlands. We eat pannenkoeken, which looks like it, but it's still very different and we eat it as lunch. So I though it is a nice recipe for the challenge.
And I add maple syrup, which also is quite American.
The pancakes did taste very good, so I can see from this day that in my recipe box there is a great recipe with cornmeal (thankt to Rachel and a blog: www.fullcirclefoodie.com).
- 160 gram flower;
- 180 gram cornmeal;
- 4 eggs (L);
- 1 teaspoon bakingpowder;
- 1 teaspoon bakingsoda;
- 1 teaspoon salt;
- 600 mL buttermilk;
- 6 tablespoons (90 gram) unsalted butter, ongezouten, melted and cooled down.
Mix in a bowl the solid ingredients. In a second bowl whisk the eggs, buttermilk and butter. Poor this bowl to the first bowl and mix very well, so the clumbs are gone.
Heat a littlebit oil in a fryingpan and take 1 ice scoop of batter and poor it in the pan. My pan is large enough to make three pancakes at once. Wait for about 1.5 minutes and turn the pancakes around. Bake for another minute and the pancake is finished. You can keep them warm in a oven.
Serving tip: Poor a little maple syrup on top, for a nice lunch (I still can't quite see it as a breakfast recipe).
That could look like this: