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.

copyright 2008-ad infinitum Katie Fairbank

www.katiefairbank.com