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.
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yield
2 - 3
prep time
5 Min
cook time
20 Min
method
Pan Fry
Ingredients For fruity cornmeal pancakes
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1/3 cyellow cornmeal
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1 call purpose flour
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4 Tbspwhite sugar + 1/4 tsp ground cinnamon (mix well)
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2 tspbaking powder
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1/4 tspsea salt, fine
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2 lgeggs
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3/4 csour cream, or thick yogurt
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2/3 cheavy cream
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1/3 cwater
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1/4 cbutter, melted, cooled
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1 tspvanilla, pure extract
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1/8 cfresh or dried cranberries, chopped
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butter for frying
- BERRY SAUCE
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1/2 cblueberries/raspberries frozen
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1 - 2 Tbspbrown sugar
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1/3 cwater,
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(you can substitute syrup for a dusting of icing sugar, if you prefer)
How To Make fruity cornmeal pancakes
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1In a large bowl combine the first five ingredients and mix well.
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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.
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3You want to gently stir the liquids into the flour mixture, just until moistened. (Or they may be tough)
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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