Ingredients for Vanilla Cornmeal Griddle Cakes With Pears
- Unsalted Butter
- All Purpose Flour
- Cornflour
- Sugar
- Baking Powder
- Salt
- Nutmeg
- 1 3/4 cups buttermilk
- Yellow Corn Grits
- Egg
- Orange Juice
- Vanilla Extract
- 2 ripe but firm pears, peeled, cored, and diced
- Additional unsalted butter, for serving (optional)
- Maple syrup, for serving (optional)
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How to Make Vanilla Cornmeal Griddle Cakes With Pears
- **Clarify the Butter:** Melt 1 cup of unsalted butter in a heavy saucepan over low heat. Cook for 20-30 minutes, or until the bubbling stops and the liquid is clear. Strain the butter through a fine-mesh sieve, discarding the solids.
- **Cool the Butter:** Let the clarified butter cool completely.
- **Dry Ingredients:** In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon baking soda. Set aside.
- **Wet Ingredients:** In a separate bowl, whisk together 1 3/4 cups buttermilk, 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- **Combine:** Add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- **Add Pears:** Gently stir in the diced pears.
- **Heat Griddle:** Heat a lightly oiled griddle or large skillet over medium heat.
- **Cook the Cakes:** Brush the hot griddle with 1-2 tablespoons of cooled clarified butter. Pour 1/4 cup of batter onto the griddle for each cake.
- **First Side:** Cook for 3-4 minutes, or until the tops are covered with tiny bubbles and the edges look dry and cooked.
- **Flip and Cook:** Flip the cakes and cook for another 3-4 minutes, or until golden brown.
- **Serve:** Remove the cakes from the griddle and serve immediately with additional clarified butter and maple syrup, if desired. Repeat with remaining batter, greasing the griddle as needed.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
112g
Fat
78g
Carbs
23g
