.. starts from other new beginning’s end, giving you opportunity to start a new chapter and to close the old. This morning, we began our new 365-page chapter with something delicious.
POLENTA PANCAKES WITH BLACKBERRIES
(Adapted from Mesa Grill Cook book by Bobby Flay)
1 1/2 C (182 gr) all purpose flour
1/2 C (64 gr) polenta
1 tsp baking powder
1 tsp salt
1/4 C (50 gr) sugar
2 large eggs
1 1/2 C (355 ml) milk
2 tbsp melted butter
1 C frozen or fresh blackberries – thawed if using frozen
- Preheat oven to 90 C (200 F).
- In a medium bowl, add in flour, polenta, baking powder, salt and sugar, and whisk.
- In another bowl, whisk the eggs, milk and butter.
- Add the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blackberries.
- Ladle approx 1/4 cup batter (about 4 heaping tbsp) onto griddle. Cook until the bottom is lightly golden brown. Flip and cook further 30 seconds or till done.
- Remove to oven proof plate and keep warm in oven while you cook additional pancakes.
Note: usually I make my pancake batter the night before so I don’t need to rush in the morning. But with this one, since we’re using polenta grains, I prefer to mix the wet ingredients just before making the pancake. The batter gets a little bit thicker once the polenta is introduced to liquid.
I also find the pancake retains its shape and form (and fluffiness) till afternoon, unlike regular pancake that turns limp come midday.
I also tried making his orange butter, which is really easy and so worth the extra effort.
ORANGE HONEY BUTTER
(from Mesa Grill Cook Book by Bobby Flay)
makes ALOT – about 1 1/2 cup
2 C (473 ml) Orange Juice
12 tbsp (170 gr) butter
2 tbsp honey
- In a pot, heat up the OJ and cook until reduced to about 3 tbsp. Remove from heat and cool down a bit.
- Put butter in a bowl, add the reduced OJ, honey and salt. Whisk until well incorporated.
- (if you have cookie cutter or mold) Shape the butter while they are semi liquid.
- Otherwise, cover with plastic wrap and refrigerate until firm.