|Blueberry Corn Cakes with Faux Sausage Patties|
We've always had two universities and a thriving music scene, but recently the powers that be installed a train that runs down to the Dallas County line .... where you can meet up with the Dallas County transit system. This has made it more convenient for Dallasites to live in and visit Denton, and that means we've gone all citified.
Again, Denton has never been a wasteland, food-wise. As long as I've lived here (seven years), we've had a handful of excellent Thai restaurants, a real French bakery, and some mighty fine Tex-Mex. But recently we've added a Love Shack (the burger join run by celebrity chef Tim Love), a great pizza establishment, a real honest-to-East-Coast deli, and more little breakfast/brunch/coffee places than you can shake a stick at.
It was in this capacity--migas observer--that I had a chance to try to the Johnny cakes (here, corn pancakes) at the Loco Cafe. Oh yum.
Those Johnny cakes, topped with a cinnamon apple compote, inspired today's recipe: corn pancakes with blueberries. This is a simple recipe, and the corn flavor is not overpowering. If you're feeling fancy, melt about 2 Tbs. butter with a cup of maple syrup to serve alongside the cakes.
Blueberry Corn Cakes
(originally printed in Bon Appetit)
Makes 10 - 12 pancakes
3/4 c. flour
3/4 c. cornmeal
2 Tbs. sugar
1/2 tsp. each baking soda, baking powder, and salt
1 1/4 c. buttermilk*
3 Tbs. unsalted butter, melted and cooled
1 pint blueberries, rinsed and picked over.
Sift dry ingredients together. Whisk wet ingredients together. Whisk wet ingredients into dry ingredients until no lumps remain.
Preheat oven to 300; line a cookie sheet with parchment paper. Heat griddle or large frying pan, sprayed with nonstick spray, over medium heat until a bit of water sprinkled on the surface sizzles. Add pancake batter by 1/4 cupfuls, careful not to let pancakes touch. Sprinkle each pancake with a handful of blueberries.
|Batter, sprinkled with blueberries|
|Corn cake, post flipping|
Cook until bubbles form on surface and edges start to look dry (about 1 1/2 minutes). Flip, and cook on the other side until golden (about 1 minute more). Transfer to parchment lined sheet and keep warm in oven while you continue cooking remaining pancakes.
* I don't keep buttermilk on hand, but I do keep buttermilk powder. I used 5 Tbs. buttermilk powder added to the dry ingredients and 1 1/4 c. water added to the wet.