Red Lady Pancakes

These are cornmeal-cinnamon flapjacks.  I developed this recipe  when I moved away from Crested Butte, Colorado. I can't remember the name of the restaurant that served them, but they were called CLARKE'S. I think I ate them every weekend for awhile.


METHOD

Whisk together (yes, dry whisking works well, too. The cornmeal helps break up any flour lumps):

  • ¾ cup all-purpose flour
  • ¾ cup cornmeal
  • 1 T sugar
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • 2 t cinnamon

Whisk together:

  • 1 egg
  • 1 cup buttermilk
  • 1 T canola oil

Without overmixing, swiftly combine the liquid and dry ingredients.

Cook on a preheated griddle.

If using blueberries, ladle the batter onto the griddle, then scatter a handful of berries on top.


IMPORTANT!! Don't try this with frozen blueberries as they get all weird when the water is released. Use this on the side instead:

Quick Blueberry Compote
Whisk together over medium-low heat:

  • 1 cup fresh or frozen blueberries
  • 2 T blueberry preserves (I like Bonne Maman Wild Blueberry)
  • 2 T sugar
  • Fresh lemon juice, to taste (start with about half a lemon)

Bring to a gentle boil and simmer for a few minutes. Taste and add more sugar or lemon as needed.