Ingredients
Polenta Pancakes:
- 1 1/2 cups coarse-ground cornmeal
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 eggs, beaten
- 4 cups buttermilk
- 1/4 cup unsalted butter, melted
Warm Berry Sauce:
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
Pancakes:
Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
Sauce:
In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By rita_9974484
Herndon, VA
on November 12, 2009
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I am only reviewing the pancakes, since I didn't make the sauce (sounds great, though.
The pancakes are my husband's favorite ever and he comes from a family who prided themselves on their pancakes.
These have a great, hearty texture and a delicate taste - you really taste the polenta - they don't taste like corn pancakes.
By GalleyKitchenHappy
Des Moines, IA
on July 19, 2009
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I searched in cookbooks and online specifically for a recipe that had blueberry sauce rather than blueberries in the batter, and this recipe looked most promising out of all the places I looked. I was not disappointed. We needed a little more sauce for the amount of pancakes this makes, but other than that, everything was perfect! I didn't use blackberries because I didn't have any, just 1 and 1/2 cups each of raspberries and blueberries. Everyone, kids and adults, loved these. The pancakes were amazing just on their own. But the sauce was way too good to miss- SO much better than berries in the batter. We will be making these often.
By deepbluesuede_1...
Amherst, 67
on July 03, 2009
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made the sauce with fresh (just picked them and frozen berries.
you may need to add more water. wonderful flavor.
Read all 6 reviews