Buffalo Berry Corn Cakes With Maple Syrup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Native American inspired breakfast dish that goes well with game breakfast sausage and real fresh maple syrup. Ingredients:
2/3 cup all-purpose flour |
2/3 cup fine stone-ground cornmeal |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 pcs large egg, separated |
1 cup buffalo berries or (huckleberries or blueberries) |
2 tablespoons vegetable oil |
softened unsalted butter and warm pure maple syrup, for serving |
Directions:
1. TOTAL TIME: 25 MIN
2. These crisp pancakes are so good you'll eat many more of them than you mean to. Smith Fork Ranch serves them with lean, spicy sausages from nearby Mendicant Ridge Elk Ranch ( /) ).
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking
4. powder, baking soda and salt. In a small bowl, whisk the buttermilk with
5. the egg yolk. In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the Buffalo Berries (you can use huckleberries or blueberries).
6. Heat a large cast-iron skillet. Add 1 tablespoon of the oil, and when
7. it is hot, spoon 1/4 cup of the batter into the skillet for each pancake.
8. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter.
9. Serve the pancakes with butter and maple syrup.
10. Adapted from Smith Fork Ranch
11.
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