Posts Tagged ‘pancakes’
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: January 24, 2021 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: January 16, 2019 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
PANCAKES MADE WITH FRESH RICOTTA
Posted: February 27, 2018 in breakfast, curds, Food, Iron Chefs, New York City, pancakes, Recipes, restaurants, UncategorizedTags: April Bloomfield, breakfast, food, pancakes, recipes, ricotta
It’s National Pancake Day!
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I’ve made a few batches of fresh ricotta cheese in my day, but when the family has a craving for these pancakes at the last-minute, a good-quality store-bought ricotta cheese will do.
1 1/2 cups all-purpose flour (I use Cup4Cup GF flour if I want to make these gluten-free)
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST (NOW GF!)
Posted: May 24, 2017 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
PANCAKES MADE WITH FRESH RICOTTA
Posted: January 7, 2017 in breakfast, curds, Food, Iron Chefs, New York City, pancakes, Recipes, restaurants, UncategorizedTags: April Bloomfield, breakfast, food, pancakes, recipes, ricotta
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I’ve made a few batches of fresh ricotta cheese in my day, but when the family has a craving for these pancakes at the last minute, a good-quality store-bought ricotta cheese will do.
1 1/2 cups all-purpose flour (I use Cup4Cup GF flour if I want to make these gluten-free)
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.
OVEN-FRIED CORNMEAL-COATED CHICKEN THIGHS
Posted: August 30, 2015 in buttermilk, Carnivore!, UncategorizedTags: chicken, cornbread, food, pancakes, recipes
My blueberry buttermilk cornmeal pancakes are delicious (see my previous blog), but the recipe leaves some leftovers. So I froze the extra pancakes, not really knowing what I’d do with them later on.
Later in the week when I thawed a pack of chicken thighs, I decided to thaw some of the pancakes as well, planning to use them as a substitute for bread crumbs. Worked out pretty well…a crispy, flavorful piece of chicken. If you don’t make the pancakes, using store-bought cornbread will work just as well.
5 lbs. chicken thighs
8 oz. cornbread (or leftover pancakes)
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon tarragon
2 eggs
oil, for frying (I use avocado oil)
Break the cornbread (or pancakes) into smaller pieces and place them on a sheet pan in a 200-degree oven. Bake until they dry out but don’t burn, about 30 minutes. Let them cool to room temperature, then place them in a food processor and process until they resemble breadcrumbs. Place the breadcrumbs in a bowl.
Add the salt, garlic, onion and tarragon to the breadcrumbs and mix well.
In another bowl, crack and whisk the 2 eggs.
Pre-heat the oven to 350 degrees.
Heat a frying pan with 2 inches of oil to medium-high. Roll the thighs one at a time in the egg and then in the breadcrumb mixture. Press the breadcrumbs onto the chicken so they stick. Gently place the breaded thigh in the pan with the oil. Fry until golden on one side, then flip the thigh over and fry on the other side. When the thighs are golden and crisp, place them on a sheet pan covered with non-stick aluminum foil. Repeat with all the thighs.
Place the sheet pan with the thighs in the oven and bake until cooked through, about 35 minutes.
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST (NOW GF!)
Posted: August 27, 2015 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: January 28, 2015 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, pancakes, recipes
PANCAKES MADE WITH FRESH RICOTTA
Posted: February 4, 2014 in breakfast, curds, Food, Iron Chefs, New York City, pancakes, Recipes, restaurants, UncategorizedTags: April Bloomfield, breakfast, food, Iron Chef, Michael Symon, pancakes, recipes, ricotta
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I made my first-ever batch of homemade ricotta cheese the other day, following a recipe from Iron Chef Michael Symon. He used lemon juice and zest in the recipe, which gave the cheese a stronger lemon profile than I had hoped for. But once I realized I could use that ricotta in a pancake, the lemon flavor really took the pancakes to a whole new level.
I use raw milk for my ricotta cheese. It’s not available here in Rhode Island, but it is in neighboring Massachusetts. If you can’t find raw milk, use organic milk. Just avoid anything that is ultra-pasteurized.
Ingredients:
1.2 gallon of raw milk
juice and zest of 8 small organic lemons
salt
sugar
In a saucepan, heat the milk to 180 degrees. Remove from the heat. Add lemon juice and zest, salt and sugar. Stir once and then let it sit for 5 minutes.
Pour the curds (solids) and whey (liquid) into a strainer lined with cheesecloth over a bowl. Discard the whey, if you choose, then place the remaining cheese in the fridge overnight to further continue drippage.
The next morning, the ricotta is ready to use!
Once you have the fresh ricotta, it’s time to put these beautiful rustic pancakes together…
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: October 27, 2012 in breakfast, buttermilk, Food, pancakes, RecipesTags: bluberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, pancakes, recipes
