Wednesday, April 29, 2009
Blue Corn Griddle Cakes
Holy cats these are good!! Couldn't have anything to do with the 3 Tbs of butter in the batter. I mentioned to the Monster that I could probably cut that down by at least half and he says "Great! You're already plotting how to make them not as good."
Inspired by making those scallion biscuits, I only had eyes for this cookbook when we went to sell some books at Half Price Books this past weekend. Originally, I scribbled this recipe on a scrap of paper from my purse, but found the more I thumbed through the rest of the book, the more I wanted to just go ahead and buy it. There look to be some good recipes in it, and I've already earmarked the Buckwheat-Molasses Griddle Cakes to try out for Sunday's breakfast.
These simple blue corn cakes were wonderful either plain or drizzled with honey, served up with a simple bowl of black beans.
Blue Corn Griddle Cakes:
(Biscuits, Pancakes & Quick Breads)
1 cup blue cornmeal
1 Tbs sugar (sucanat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbs butter, melted
2 eggs, beaten
1 cup milk (I used ~3/4 cup buttermilk since I had it to use up, and topped off the cup with unsweetened soymilk. I can definitely say I'll be using buttermilk everytime.)
Combine all the dry ingredients (except for the baking powder if you're using aluminum-free...whisk this in just before you start to cook them).
Stir in the melted butter, eggs, and milk and mix well.
Allow the batter to rest for 10 minutes before cooking (don't forget to add your single-acting baking powder now).
Lightly grease a griddle (didn't need to with a non-stick griddle) that's been heated until medium-hot (325).
Drop the batter by tablespoons onto the griddle.
When bubbles form on top, after about 2 minutes, turn the cakes and cook until lightly browned on the other side.
Serve with butter and honey, or maple syrup.
Makes about 12 3" cakes (I used a Tbs. of batter for each cake and ended up with 24...if you eat 6 that's ~240 totally worthwhile cals.)