Strawberry-Cornmeal Pancakes, adapted from epicurious.com
Sunday morning, long and slow. We read the paper and drank tea for what seemed like hours. Then the stomaches begin to rumble a little, as they do, and since muffin didn’t seem appealing I decided to make pancakes. I had a carton of buttermilk leftover from a cake-making project … and a huge haul of strawberries from the farmers market … and so I incorporated both of these into a stack of fluffy, cornmeal-tinged cakes. Simple and not-too-sweet, this recipe comes together in a snap and is sure to please.
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
1 cup or so diced strawberries
Veg oil for pan
Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Stir in the strawberries. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.