fruity cornmeal pancakes
A very tasty breakfast when served with fried bacon and a coffee. I hope you will enjoy this delicious treat. You can serve with the syrup or simply garnish your pancakes with a dusting of icing sugar if preferred. When making the sauce, add sugar and water to your preference, I like it chunky, if you don't, you can strain it.
prep time
5 Min
cook time
20 Min
method
Pan Fry
yield
2 - 3
Ingredients
- 1/3 cup yellow cornmeal
- 1 cup all purpose flour
- 4 tablespoons white sugar + 1/4 tsp ground cinnamon (mix well)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt, fine
- 2 large eggs
- 3/4 cup sour cream, or thick yogurt
- 2/3 cup heavy cream
- 1/3 cup water
- 1/4 cup butter, melted, cooled
- 1 teaspoon vanilla, pure extract
- 1/8 cup fresh or dried cranberries, chopped
- - butter for frying
- BERRY SAUCE
- 1/2 cup blueberries/raspberries frozen
- 1 - 2 tablespoons brown sugar
- 1/3 cup water,
- - (you can substitute syrup for a dusting of icing sugar, if you prefer)
How To Make fruity cornmeal pancakes
-
Step 1In a large bowl combine the first five ingredients and mix well.
-
Step 2Into another bowl, add the eggs, sour cream or yogurt, the heavy cream, water, butter and the vanilla extract, mix well. Add the chopped cranberries to the cream mixture.
-
Step 3You want to gently stir the liquids into the flour mixture, just until moistened. (Or they may be tough)
-
Step 4Heat and grease your pan or griddle and pour 1/4 cup of batter onto the pan for each pancake. Cook for 3 - 4 minutes then flip and cook for another 2 minutes until golden brown.
-
Step 5For the Sauce: Combine berries and sugar over medium heat; stir frequently, breaking down the larger berries. Cook until the berries are slightly soft adding a little water if necessary.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes