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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve with thinly sliced prosciutto, sliced tomatoes, and broiled green onions or leeks with some of their green tops. Spoon chipotle sauce onto pancakes or present it in a small cup (one made of lettuce works well). Garnish with slivers of green onions. Ingredients:
1 cup polenta |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon sugar |
1/4 teaspoon salt |
1 large egg |
1 2/3 buttermilk |
1/2 cup sliced green onions, including some green tops |
1 cup corn kernels (fresh-cut, frozen, or drained canned) |
1 1/2 tablespoons melted butter or margarine |
chipotle sauce |
Directions:
1. In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.
2. Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.
3. Place a griddle or 10- to 12-inch frying pan (nonstick, if desired) over medium heat. When it's hot, spoon batter in 1/4-cup portions onto griddle, spacing slightly apart. Cook until edges look dry, turn with a wide spatula, and brown bottoms, 2 to 3 minutes total.
4. Serve pancakes as cooked, or arrange in a single layer on racks on baking sheets and keep warm in a 150° oven up to 15 minutes.
5. Stack pancakes on plates and serve with chipotle sauce added to taste.
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