• 1/28 Blueberry Pancake - 2

    From Dave Drum@1:18/200 to All on Sat Jan 27 19:41:41 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lois Dodd's Fresh Corn And Blueberry Pancakes
    Categories: Breads, Vegetables, Fruits
    Yield: 5 Servings

    1/2 c Stone-ground yellow cornmeal
    1 c Milk
    1/4 c (to 1/2 c) A-P flour
    1 ts Bakewell Cream (see note)
    1/2 ts Baking soda
    1/4 ts Salt
    2 c Corn niblets
    2 lg Eggs
    2 tb Melted butter; + butter for
    - the griddle
    1 c (heaping) fresh wild
    - blueberries

    Combine the cornmeal and milk and set aside. In a large
    bowl, combine a quarter cup of flour with the remaining
    dry ingredients and stir with a wire whisk until
    thoroughly blended. Set aside.

    Slice the corn kernels from the cobs, keeping the knife
    perpendicular so only the tips are removed. Then scrape
    the cobs with the back of the knife to get all the juice
    and kernel hearts.

    Grind the corn in a blender until it is the texture of
    lumpy slush, then add the eggs and melted butter. Blend
    in the cornmeal and milk mixture.

    Put the griddle over low heat, then gradually increase
    the temperature until the heat is medium-high and the
    griddle is very hot.

    While the griddle is heating, add the blender contents
    to the flour mixture and stir just enough to barely
    blend. Stir in the blueberries.

    Lightly grease the griddle and ladle out a test cake,
    using about two tablespoons of batter and holding it
    close to the pan as you pour. It should spread without
    running around loose. Cook a bit longer than a
    conventional pancake, until the surface is moist but not
    wet, about three minutes. Then turn and cook the other
    side. If the cake is runny or impossible to turn, stir a
    bit more flour into the batter.

    Make the remaining cakes, using a scant quarter cup of
    batter for each. Stir with the ladle as you dip into the
    batter to keep the berries in suspension. Serve at once
    with maple syrup and butter or as an accompaniment to
    smoked or grilled chicken.

    NOTE: Bakewell Cream is available from the Apple Ledge
    Company, R.F.D. 2, Box 6640, East Holden, Me., 04429, at
    $3.75 for an 8-ounce can. One teaspoon of baking powder
    may be used intead of Bakewell Cream and baking soda.

    By: Leslie Land

    Yield: Four to six servings, about 20 (3 1/2") cakes

    RECIPE FROM: https://cooking.nytimes.com

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