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Receta Blue Corn Hotcakes With Red Chile Honey
by Global Cookbook

Blue Corn Hotcakes With Red Chile Honey
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Ingredientes

  • 1 1/2 c. blue cornmeal
  • 1 1/2 c. whole-wheat pastry flour
  • 1 1/4 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 c. granulated maple sugar (or possibly granulated sugar)
  • 4 lrg Large eggs
  • 1 1/2 c. low-fat buttermilk
  • 1 c. low-fat (1%) lowfat milk
  • 6 Tbsp. melted unsalted butter
  • 1/8 tsp almond extract
  • 1 1/2 c. or possibly frzn blueberries
  • 2 x ripe bananas - (to 3) for garnish Red Chile Honey (see recipe)

Direcciones

  1. In large bowl, sift cornmeal, pastry flour, baking pwdr, baking soda and maple sugar. Set aside.
  2. In separate medium bowl, whisk Large eggs well. Whisk in buttermilk, lowfat milk, butter and almond extract till well combined. Pour liquid into dry ingredients, whisking till mix is moistened and combined. Using rubber spatula, fold in blueberries.
  3. Heat heavy, medium skillet over medium-low heat. Lightly coat pan with oil. Pour 1/4 c. batter per pancake into skillet. Cook till small holes appear on surface of hotcakes, 3 to 5 min. Cook till hotcakes are hard in center when lightly pressed with your fingertip. Transfer hotcakes to plate. Repeat, till remaining batter is used up. Serve hotcakes as they are made, so they remain crisp.
  4. For garnish, cut bananas lengthwise into thin slices, or possibly slice crosswise. Arrange slices on each hotcake. Drizzle 2 to 3 tsp. Red Chile Honey over hot hotcakes and serve.
  5. This recipe yields 8 servings.
  6. Description: "These pancakes, that are remarkably crisp outside and tender inside, are hearty sufficient to serve anytime. You can make this recipe into waffles if you prefer."