Friday, March 2

Arguably the best pancakes in the world

My mom and I don't get to see each other very often so when she came up to visit me on Sunday we planned an entire day of fun! We ventured out to the Pasadena Rose Bowl Flea Market (which is awesome! if you haven't been I strongly urge you to make a trip) and then we drove out to Playa del Rey and Culver City and began apartment hunting. But what really set the mood for the day was how we started our morning - with these blueberry cornmeal pancakes. I surprised even myself by how good these turned out. You have to try them! 

[clockwise: cornmeal, vanilla, butter, all purpose flour, blueberries, cinnamon, aluminum
free baking powder, corn flour, milk, eggs, syrup] 
¼ c. corn flour (this was kind of hard for me to find, it’s the flour people use to make corn tortillas, but it’s really worth tracking down – I think this might be what makes the recipe)
½ c. all-purpose flour
3 tsp. aluminum free baking powder
¼ tsp. ground cinnamon
¾ c. coarse grind cornmeal
½ tsp. salt
3 tbls. sugar
½ c. boiling water
5 tbls. unsalted butter, melted
1/3 c. milk
1 tsp. vanilla
2 large eggs beaten
1 c. fresh blueberries

Start off by mixing the corn flour, the all-purpose flour, the baking powder, and the cinnamon in a bowl and set it aside. Then in a separate bowl mix the cornmeal, salt, and sugar together. Add the boiling water to this mixture and let it stand for about 5 minutes. In the meantime put your skillet on the stove and start getting it hot. Stir in the butter, milk, vanilla, and eggs and then slowly sift in the flour mixture. Mix the ingredients together until they are just combined. Then throw some butter on your skillet and pour the batter on top. Sprinkle the top with blueberries and cook until the edges begin bubbling. Then flip them over and brown the other side. Don’t forget to butter the skillet in between pancakes ;)

This recipe comes from one of my favorite chef’s – Dorie Greenspan. Google her, you’ll thank yourself.

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