vrijdag 22 november 2013

Sweet Corn Cherry Pancakes (Kopie)


makes ~15-18 small pancakes

8 oz. buttermilk
2 eggs
1/2 stick butter, melted
1 tspn vanilla extract
6 oz. AP flour
2 oz. medium-ground corn meal
2 Tbspn sugar
2 tspn baking powder
1 tspn salt
4 oz. fresh sweet white corn kernels (about two small ears of corn)
8-10 oz. sweet dark cherries, pitted and halved (measure before pitting)
sour cream or creme fraiche

1. Combine buttermilk, eggs, melted butter, and vanilla extract in a bowl and whisk thoroughly.
2. Add the flour, corn meal, sugar, baking powder, and salt and mix until smooth. Batter should be thick and just barely runny, but if it's too thick and difficult to stir, thin it with a tiny dash of buttermilk.
3. Mix the corn kernels into the batter.
4. Oil lightly a medium hot skillet. Cook the pancakes slowly over medium heat. When cooking the pancakes, place a few cherry halves in the batter immediately after you pour it onto the skillet.
5. Serve with a generous mound of sour cream or creme fraiche.

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