Archive for the ‘Cornmeal’ Category

Perfect American Pancakes (Felicity Cloake)

June 28, 2012

Makes about 10

45g butter
115g plain flour
115g fine cornmeal
¼ tsp salt
2 tbsp caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
300ml buttermilk
100ml whole milk

1. Put the oven on low to keep the pancakes warm, and cook or otherwise prepare any bacon or other accompaniments. Melt the butter and leave to cool slightly.

2. Put the flour, cornmeal, salt, sugar, baking powder and bicarbonate of soda into a mixing bowl.

3. Put the egg, buttermilk and milk into a smaller bowl and whisk to combine, then stir in 2 tbsp melted butter. Then add the contents of the bowl to the dry ingredients and mix briefly until just combined.

4. Put a heavy-based frying pan on a medium heat and brush the base with melted butter. Use a large spoon to dollop pancakes into the pan (you’ll probably need to do this in at least 2 batches) and cook until they begin to look dry and bubbly on top: depending on the heat of your pan, this should take about 3 minutes. Flip over and cook the other side and cook for another couple of minutes until golden. Put into the oven to keep warm while you cook the remaining pancakes, unless you have customers ready and waiting.

5. Serve and devour immediately, while they’re still hot.

Cornbread (Hugh Fearnley Whittingstall)

January 9, 2012