Cafe Beaujolais' Cornmeal Pancakes
Source of Recipe
San Fransisco Chronicle
Recipe Introduction
Adapted from "Cafe Beaujolais," by Margaret S. Fox and John Bear (Ten Speed Press, 1984). The key to great pancakes, writes Fox, the former Cafe Beaujolais proprietor, is not to press on them as you are cooking them. In season, add fresh blueberries.
List of Ingredients
1 1/4 cups all-purpose flour
1 cup stone-ground cornmeal (not de-germed)
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups buttermilk
3 egg yolks
3 tablespoons melted butter
3 egg whites
1 cup fresh blueberries (optional)
Recipe
Preheat a griddle to moderate. Stir together the flour, cornmeal, sugar, baking soda, baking powder and salt.
In a large bowl, whisk together buttermilk, egg yolks and melted butter. In another bowl, beat egg whites to firm peaks.
Add the dry ingredients to the buttermilk mixture and whisk to blend. Fold in the egg whites.
Using a 1/4-cup measure, drop batter onto the hot griddle. Let it spread by itself; don't attempt to spread or flatten it. If using blueberries, scatter a few on top.
Cook until bubbles form on the surface and the pancake feels firm enough on the bottom to turn.
Flip the pancakes with a spatula and cook until the second side browns. Adjust the heat if necessary so that pancakes cook through before they brown too much.
Yields 18 pancakes
PER PANCAKE: 102 calories, 3 g protein, 15 g carbohydrate, 3 g fat (2 g saturated), 42 mg cholesterol, 290 mg sodium, 1 g fiber.
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