Cornmeal Griddle Cakes

Posted on February 16, 2011 by Veronica

I recently checked out Baked Explorations from the library and immediately honed in on the Cornmeal Griddle Cakes recipe because I’ve been wanting to try them for a long time. I think it took me all of two days to get to it. It was urgent! And I’m so glad I finally got to try some.

I don’t know if all cornmeal pancakes are this good, but if so, I was really missing out! Both my husband and I are awfully tempted to call them not just great pancakes but the best. ever. The best pancakes of all types that we’ve ever had. But, alas, we can not. The glorious fluffy buttermilk pancake will always hold the #1 spot, but these are just as good in a different way.

First of all, I was surprised by the texture. I expected that the cornmeal would make the cakes dry and more dense. Not so. They were extremely fluffy, moist and light. I don’t get it, but I won’t question it. The corn flavor comes through and just tastes so good with butter, maple syrup and pecans on top. Seriously. You must try this!

Cornmeal Griddle Cakes

Printable recipe
Printable recipe with picture

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup yellow cornmeal
1/4 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk

Sift together flour, salt, baking powder, and baking soda in medium bowl. Bring 1 1/2 cups water to a boil. Place cornmeal in a large metal or glass bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost room temperature. Add the brown sugar and stir until combined. Whisk eggs until pale yellow in separate bowl. Add buttermilk and whisk until blended. Add flour mixture, alternating with buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Heat a skillet or griddle pan over medium-low heat. Spray with cooking spray and drop batter in 1/4 cup batches onto skillet. Cook until medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Serve with butter, pecans and maple syrup.

Makes 20 small pancakes. Per pancake: 85 calories; 2 g fat; 15.3 g carb; 1 g fiber; 2 g protein

Recipe source: slightly tweaked from Baked Explorations

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Posted in Breakfast, Lighter Fare, My Favorites and tagged baked bakery, baked explorations, best, Breakfast, butter, cornmeal, cornmeal griddle cakes, maple syrup, pancakes, pecans. Bookmark the permalink.

World’s Greatest Salmon (improved)

Posted on March 1, 2010 by Veronica

Yes, I know the title is a bold statement, but that is how much I love this salmon. I’m willing to admit there may be better recipes, but I honestly have never had better salmon, no many how many variations I try. This is my favorite and it may be presumptuous to call it “world’s greatest” simply because I love it, but this is my blog and I think it’s the best, so there! :)

This is actually the first recipe I ever posted, back when I was just a MySpace blogger. I actually started Veronica’s Cornucopia in the fall of ’09 but if you do much searching, you’ll see I have recipes dating back to June of 2008 because I copied all those I had on MySpace over to here when I started it. And this one was the very first. But I like it so, so much, and have improved it since the original post, so it merits an encore.

Enjoy!

World’s Greatest Salmon
adapted from my friend Rossie K’s recipe
Serves 6

6 (4-oz) salmon fillets
4 large garlic cloves, minced
1/2 cup REAL maple syrup
1/2 cup soy sauce
1/4 teaspoon sesame oil
1 tablespoon vegetable oil
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, sliced into rings
1/4 teaspoon cornstarch

Put the minced garlic, maple syrup and soy sauce in a gallon-size Ziploc bag, seal it, and shake it to combine. Add the filets and reseal, then place the bag in the fridge for at least two hours, turning halfway through.

Preheat the oven to 425 degrees and spray a 9×13 baking dish with cooking spray. Arrange the salmon filets in a single layer in the dish and pour about a tablespoon of marinade over each filet. Bake for 10-15 minutes, or until the fish flakes easily when pierced with a fork.

Meanwhile, heat the sesame and vegetable oil in a large skillet. Add the peppers and onion, stir, and pour the remaining marinade over everything. Saute on medium-high until the vegetables are tender and the sauce has reduced. If the sauce is too thin, add the cornstarch and cook another minute or two until it has thickened, adding additional cornstarch if necessary.

To serve, plate a salmon filet and spoon some of the vegetables and sauce over the top. Serve hot!

Veronica’s Notes: This recipe is best with skinless salmon filets. You can replace the maple syrup with honey if you don’t have any–I haven’t tried it this way because I like the maple version too well to change it, but Rossie made it that way and loved it. You can use any soy sauce you like, but I always use light soy sauce (in this case, the “light” is referring to reduced sodium) because even that has plenty of salt and makes a wonderfully flavored fish.