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Cape Cod Pancakes
½ cup yellow cornmeal
½ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
5 tablespoons sugar
Grated rind of 1 orange
¼ teaspoon nutmeg
¾ cup buttermilk
¼ cup orange juice
2 eggs, separated
4 tablespoons of vegetable oil
½ cup frozen blueberries
½ cup frozen cranberries, sliced
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, or set a large skillet on your stove over low heat. Lightly oil the pan and when hot, spoon about 2 tablespoon of batter onto the griddle. Spread the batter slightly and then 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 and serve with hot maple syrup and whipped butter. Serves 4.
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