miner'spankcakes

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.