Polenta Pancakes with Warm Berry Sauce
- 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
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 2 tablespoons cornstarch
- 1/4 cup cold water
DirectionsPlace 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.