Wednesday, February 6, 2008
What's Cooking Wednesday: Cornmeal Pancakes with Apples
Believe it or not, I consider this to be a very romantic recipe. In our salad days, D and I were living on opposite sides of Massachusetts and spent many weekends together. We were both grad students, we had no money, and pleasures had to be fairly simple. Two pleasures that I remember with great fondness were Sunday morning hikes with various other folks from D's department and D making me these wonderful pancakes. The original recipe used more butter, white flour, etc., but we actually prefer this version now (as do our waistlines). Enjoy! Photos will be forthcoming this Sunday, I hope.
Cornmeal Pancakes with Apples
1 apple, preferably granny smith, peeled, cored and chopped into small pieces
1 cup cornmeal
1 tsp salt
1 TBS maple syrup (or equivalent, for my non-U.S./Canadian friends)
1/2 cup boiling water
1 cup lowfat buttermilk (or regular buttermilk, if you can't get the lower fat version)
1 TBS melted butter
1/2 cup whole wheat pastry flour (or plain whole wheat flour, but this gives it a smoother texture)
2 tsp baking powder
1. Take the cornmeal, salt, maple syrup and boiling water and mix together. Set aside for 10 minutes.
2. Peel, core and chop the apple. Set aside.
3. Melt the butter in a sauce pan or the microwave. Beat the egg, and then add the buttermilk and the butter. Mix together.
4. Sift the flour or give it a whirl in the food processor several times. Then add the baking powder and repeat.
5. When the ten minutes is up, mix the wet ingredients into the cornmeal mixture. Then add the flour mixture with a few quick strokes. Lastly stir in the apple bits.
6. Spray a non-stick skillet. Cook the pancakes until bubbles rise and they look "done", and then flip them over and cook another 30 seconds to a minute.
Serve with syrup or fruit salad or jam.
6 servings. (Two pancakes per person).
As always, nutrition information supplied by the recipe calculator at sparkrecipes.com. And please go to Shan's place for more What's Cooking Wednesday participants.