Polenta Pancakes With Warm Berry Sauce Recipes

POLENTA PANCAKES WITH WARM BERRY SAUCE

Steps:

• Pancakes:
• Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
• Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
• Sauce:
• In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
• To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.

CINNAMON POLENTA PANCAKES

Steps:

• In a bowl, whisk flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
• In a bowl, whisk the buttermilk with the eggs, olive oil, and water.
• Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
• Set a griddle or skillet over moderate high heat and spray it with vegetable spray.
• When the pan is hot, spoon in 1/4 cup mounds of batter and spread to form 4 inch rounds.
• Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
• Flip and cook until browned on the bottom, 1 to 2 minutes longer.
• Serve the pancakes warm.
• Serve with Berry compote.

POLENTA PANCAKES WITH WARM BERRY SAUCE

Steps:

• Pancakes:.
• Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in vegetable oil and set aside batter to rest for at least 1 hour. (The resting stage is crucial as the cornmeal absorbs the liquid in this time.)
• Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
• Sauce:.
• In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
• To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.