May 28, 2021

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Ingredients

Blue Corn Pancakes

1 ½ cups fine-ground blue cornmeal

1 ½ cups boiling water

2 tbsp pure maple syrup

1 ½ cups all-purpose unbleached flour

2 tsp baking powder

1 ½ tsp Kosher salt

¾ tsp baking soda

4 large eggs, beaten

¾ cup whole milk (or unsweetened coconut milk)

½ cup unsalted butter, melted (let cool a bit) plus more for the griddle

Vanilla Crema

1 cup cold heavy whipping cream

¼ cup Mexican crema, sour cream, or plain whole-milk Greek yogurt

¼ cup pure maple syrup

½ tsp pure vanilla extract

Berry Sauce

2 cups raspberries (fresh or frozen)

¼ cup granulated sugar, taste

Directions

Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.

Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)

Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.

Vanilla Crema

Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.

Berry Sauce

Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.

~ Marla Meridith

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June 15, 2020

Recipe: Lemon Coconut Ricotta Pancakes

Ingredients

1 cup all-purpose unbleached flour

1 cup whole wheat pastry flour

½ cup sweetened shredded coconut

¼ cup granulated sugar

1 ½ tsp baking soda

¾ tsp baking powder

¾ tsp salt

2 large eggs, room temperature

1 ½ cups whole milk

1 cup part skim ricotta cheese

1 tsp pure vanilla extract

¼ cup freshly squeezed lemon juice

2 tsp lemon zest

unsalted butter for skillet or griddle

Serve with

pure maple syrup

whipped cream

fresh berries

Directions

In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.

In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.

Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.

Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.

~ Marla Meridith

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November 10, 2019

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature

2 cups unbleached all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tsp kosher salt

2 cups whole milk

1/2 cup heavy cream

2 large eggs

3 tbsp unsalted butter, melted

1 tsp pure vanilla extract

unsalted butter, vegetable, canola or coconut oil for the pan

pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Hot Cocoa Pancakes

Ingredients

Directions

~ Marla Meridith

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April 20, 2019

Recipe: Nutella Stuffed Pancakes

Ingredients

Directions

~ Marla Meridith

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January 3, 2019

Recipe: Strawberry Crepe Casserole

Ingredients

Directions

~ Marla Meridith

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August 26, 2018

Recipe: Pumpkin Chocolate Chip Pancakes