Marla Meridith logo by smash

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

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

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith

Recipe: Peppermint White Russian

Add festive flair to your holiday gatherings with this delicious Peppermint White Russian cocktail. Great for winter entertaining!

1 White Russian cocktail

2 ounces vodka
2 ounces coffee liqueur (Kahlúa)
1 ounce peppermint schnapps
2 ounces heavy cream
—top with
whipped cream
crushed candy cane
peppermint stick

Fill a rock glass with ice. Add the vodka, coffee liqueur and schnapps. Pour heavy cream over the top. Top with whipped cream, crushed candy cane and a peppermint stick.

~ Marla Meridith

Recipe: Maple Vanilla Bean Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: No-Bake Strawberry Icebox Cake

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Iced Coffee

Ingredients

Directions

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Raspberry Chambord Milkshakes

Ingredients

Directions

~ Marla Meridith

July 4th Berry Dessert Pizza

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Taste the beautiful days of fall with this Cast Iron Skillet Pumpkin Dutch Baby with Caramelized Apples recipe. Delicious and so easy to prepare! Great for breakfast, brunch or any time at all!

4 servings

–for the Dutch Baby
4 large eggs
1/4 cup whole wheat pastry flour
1/2 cup unsweetened coconut milk
1/4 cup unsweetened pumpkin purée
2 tbsp dark brown sugar
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
5 tbsp unsalted butter, divided
pinch of kosher salt
–for the caramelized apples
3 tbsp pure maple syrup
1/2 tsp pure vanilla extract
pinch of salt
pinch of ground cinnamon
2-3 pink lady honey crisp apples, cut into thin wedges
powdered sugar, whipped cream or ice cream, for serving

Preheat the oven to 425° with the rack in the middle.
Place a 10″ cast-iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, coconut milk, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth.
Remove the skillet from the oven and add 2 tablespoons butter, swirl to melt it.
Pour the batter in the hot pan and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 21 to 24 minutes.
While the pancake is baking, make the Caramelized Apples: Heat a medium cast iron skillet over medium heat. Melt the remaining 3 tablespoons butter, add the maple syrup, vanilla, salt and cinnamon. Add the apples and cook, stirring occasionally, until they soften, become fragrant and the sauce thickens. 10 to 12 minutes. Remove from heat but keep warm.
Serve the Dutch baby with powdered sugar, homemade whipped cream, topped with the apples and any juices left in the skillet.

~ Marla Meridith