Polenta Pancakes with Raspberry Syrup

Could we for one second forget that when I saved all the photos in a folder (my computer filing system makes me want to cry) that I saved the folder as Polenta Pankcakes? Can we forget that no, I haven’t changed that yet, and yes there are at least 30 photos without a home. Yes my laptop tells me that I’m running out of space. Yes I solve that by deleting Kardashian episodes.

We need to forget about all of that because these pancakes will blow your mind. The polenta keeps it from being too sweet and adds this amazing crunch that is just, awesome. The sauce is vital. Berries are vital; they are also super healthy. I skipped the sugar in the sauce, it doesn’t get as saucey but I love the taste of berries just straight up.

I made these for a quick Saturday morning breakfast, they are so easy to whip up. Enjoy outside in the beautiful weather.

P.S. I bought new plates, I now have a full set. People I’m a grown up. Probably.

Polenta Pancakes – Adapted from joy the baker.
Serves 4-ish

I’ll Batter You
1 large egg
1 ¼ cups of buttermilk
1 tablespoon of brown sugar (or one tablespoon of molasses) and one tablespoon of runny honey (omit honey if you are using molasses)
¼ cup of unsalted butter melted and slightly cooled
1 cup of all-purpose flour (do you sometimes read purpose as porpoise?)
½ teaspoon of salt
½ teaspoon of baking powder
½ cup of polenta
butter or oil for the pan
Powdered sugar for sprinkling and general fun times

Fo’ the sauce
½ teaspoon of vanilla bean paste
1 huge cup of any type of berries (my berry addiction knows no bounds, they really aren’t in season right now I stock up in summer and freeze them!)
1/3 cup of water
1 tablespoon of brown sugar
pinch of salt

The Batter

In a small bowl whisk together the egg, buttermilk, honey, vanilla and melted butter. In a medium bowl mix together the flour, salt, sugar, baking soda and baking powder.

Pour the egg mixture into the flour mixture and whisk up. Then add the polenta, whisk slightly but let it be lumpy.

Let the mixture stand whilst you make the sauce.

For the sauce, literally bung all the items in a pan over a medium heat and stir. Stir intermittently until nice, warm and jammy.

Whilst the sauce is on warm up a pan over medium heat and put the oven on a low heat. Add melted butter or oil to the pan and spoon the batter in, one half-ladle at a time, for equal sized pancakes. Put the cooked pancakes in the oven to keep warm.

Advertisements

4 thoughts on “Polenta Pancakes with Raspberry Syrup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s