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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup yellow cornmeal 1/2 cup flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 5 tbsp sugar grated rind of 1 orange 1/4 tsp nutmeg 3/4 cup buttermilk 1/4 cup orange juice 2 eggs, separated 4 tbsp of vegetable oil 1/2 cup frozen blueberries 1/2 cup frozen cranberries, sliced Instructions: Sift the cornmeal, flour, baking soda and powder, salt and sugar together in a large bowl. Stir in the grated orange rind and nutmeg. In a smaller bowl whisk the buttermilk, orange juice, egg yolks and oil until combined. Meanwhile, beat the egg whites in a clean, dry bowl until they form soft peaks. Add the liquid ingredients to the dry mixture and stir to just combine. Fold in the egg whites. heat an electric griddle to 350 degrees of set a large skillet on your stove over low heat. Lightly oil the pan and when hot, spoon about 2 tbsp of batter onto the griddle. Spread the batter slightly and them sprinkle a few blueberries and cranberries on top. Repeat with the remaining batter and berries. Cook very slowly for about 4 minutes, or until you see tiny bubbles forming on the surface of the pancakes. Flip carefully and cook another minute or two. Top with confectioners sugar, serve with hot maple syrup and whipped butter. |
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