Polenta Pancakes with Warm Berry Sauce Recipe

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:

1. Combine the dry ingredients in a stainless steel bowl and whisk until thoroughly mixed.
2. Gently fold in the beaten eggs and buttermilk using a spoon or rubber spatula.
3. Stir in the melted butter, then let the batter rest for at least 1 hour.
4. Heat a nonstick griddle over medium heat. Spoon the pancake batter onto the griddle in batches, cooking until bubbles appear around the edges.
5. Flip the pancakes and continue cooking until the other side is golden brown and set.
6. Keep the cooked pancakes warm in a 200F oven until ready to serve.

Sauce:

1. In a saucepan, mix together the berries, sugar, vanilla, cinnamon, and nutmeg. Bring the mixture to a boil.
2. In a small bowl, blend the cornstarch and water until smooth, then stir this slurry into the berry mixture to thicken.
3. 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.