Polenta Pancakes with Warm Berry Sauce
Recipe courtesy of Ashland Bistro Cafe
- Level: Intermediate
- Yield: 12 pancakes, 6 servings
- Total Time: 1 hr 30 min (Prep: 20 min | Inactive: 1 hr | Cook: 10 min)
Nutritional Analysis Per Serving (1 of 6 servings)
- Calories: 589
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 105 g
- Dietary Fiber: 6 g
- Sugar: 36 g
- Protein: 15 g
- Cholesterol: 80 mg
- Sodium: 862 mg
Polenta Pancakes:
- 1 1/2 cups coarse-ground cornmeal
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 eggs, beaten
- 4 cups buttermilk
- 1/4 cup unsalted butter, melted
Warm Berry Sauce:
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions:
Pancakes:
- Combine the dry ingredients in a stainless steel bowl and whisk until thoroughly mixed.
- Gently fold in the beaten eggs and buttermilk using a spoon or rubber spatula.
- Stir in the melted butter, then let the batter rest for at least 1 hour.
- Heat a nonstick griddle over medium heat. Spoon the pancake batter onto the griddle in batches, cooking until bubbles appear around the edges.
- Flip the pancakes and continue cooking until the other side is golden brown and set.
- Keep the cooked pancakes warm in a 200F oven until ready to serve.
Sauce:
- In a saucepan, mix together the berries, sugar, vanilla, cinnamon, and nutmeg. Bring the mixture to a boil.
- In a small bowl, blend the cornstarch and water until smooth, then stir this slurry into the berry mixture to thicken.
- Simmer for 2 to 3 minutes, stirring until the sauce is smooth.
To Serve: Stack 2 pancakes on a plate and top with 4 tablespoons of warm berry sauce.
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
