Blue Corn Hotcakes With Red Chile Honey

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Blue cornmeal
1 1/2 cups	93g / 3.3oz	Whole-wheat pastry flour
1 1/4 teaspoons	6.3ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 cup	49g / 1.7oz	Granulated maple sugar
		= (or granulated sugar)
4		Eggs (large)
1 1/2 cups	355ml	Low-fat buttermilk
1 cup	237ml	Low-fat (1%) milk
6 tablespoons	90ml	Melted unsalted butter
1/8 teaspoon	0.6ml	Almond extract
1 1/2 cups	355ml	Or frozen blueberries
2		Ripe bananas - (to 3) - for garnish
		Red Chile Honey - (see recipe)

Recipe Instructions

In large bowl, sift cornmeal, pastry flour, baking powder, baking soda and maple sugar. Set aside.

In separate medium bowl, whisk eggs well. Whisk in buttermilk, milk, butter and almond extract until well combined. Pour liquid into dry ingredients, whisking until mixture is moistened and combined. Using rubber spatula, mix in blueberries.

Heat heavy, medium skillet over medium-low heat. Lightly coat pan with oil. Pour 1/4 cup batter per pancake into skillet. Cook until small holes appear on surface of hotcakes, 3 to 5 minutes. Cook until hotcakes are firm in center when lightly pressed with your fingertip. Transfer hotcakes to plate. Repeat, until remaining batter is used up. Serve hotcakes as they are made, so they remain crisp.

For garnish, cut bananas lengthwise into thin slices, or slice crosswise. Arrange slices on each hotcake. Drizzle 2 to 3 teaspoon Red Chile Honey over warm hotcakes and serve.

This recipe yields 8 servings.

Per Serving: 366 Cal; 11g Prot; 14g Total Fat (7 Sat. Fat); 51g Carb.; 133mg Chol; 245mg Sod.; 6g Fiber.

Description:

"These pancakes, which are remarkably crisp outside and tender inside, are hearty enough to serve anytime. You can make this recipe into waffles if you prefer."

Source:
Vegetarian Times, April 2002

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