Ingredients for Polenta Pancakes With Warm Berry Sauce
- Cornmeal
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for sauce)
- 2 large eggs
- Fat Free Buttermilk
- Canola Oil
- Raspberries
- Blueberries
- Blackberry
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- 1 tablespoon cornstarch
- Cold Water
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How to Make Polenta Pancakes With Warm Berry Sauce
- **Pancakes:**
- In a large stainless steel bowl, whisk together the polenta, flour, sugar, baking powder, and salt until thoroughly combined.
- In a separate bowl, lightly whisk the eggs.
- Add the wet ingredients (eggs and buttermilk) to the dry ingredients. Gently fold with a spoon or rubber spatula until just combined. Do not overmix.
- Stir in the vegetable oil.
- Cover the batter and let it rest at room temperature for at least 1 hour (this allows the polenta to hydrate and the flavors to meld).
- Heat a lightly oiled nonstick griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and edges are set.
- Keep cooked pancakes warm in a 200°F oven while you prepare the sauce.
- **Sauce:**
- In a medium saucepan, combine the berries, sugar, vanilla extract, cinnamon, and nutmeg.
- Bring the mixture to a boil over medium heat.
- In a small bowl, whisk together the cornstarch and cold water until smooth; this creates a slurry.
- Gradually whisk the cornstarch slurry into the boiling berry mixture.
- Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency, stirring constantly.
- To serve, stack 2 pancakes on each plate and top generously with 4 tablespoons of warm berry sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
112g
Fat
4g
Carbs
29g
