Wednesday, May 5, 2010
Ever since we went to the King Arthur Flour baking class, I have been wanting to try grapefruit zest in a recipe. This recipe called for orange zest. I had grapefruit in the house, but no oranges, so I decided this was a perfect time to try the grapefruit zest. I loved the flavor it gave to the pancakes! Therefore, instead of the original name of “Orange-Cornmeal Pancakes” I’ve changed the recipe name to “Citrus-Cornmeal Pancakes.” Alyssa stated that these are the best cornmeal pancakes I have ever made (and she has liked the other versions I’ve made as well).
1 cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup butter-flavored shortening
1 ¼ cups buttermilk (plus more if needed)
2 teaspoons finely shredded grapefruit or orange zest
2 tablespoons cooking oil
½ cup chopped walnuts (optional)
Mix flour, cornmeal, baking powder, baking soda, and salt in food processor. Pulse to combine and sift. Add shortening and pulse until mixture resembles coarse crumbs. Transfer mixture to large mixing bowl.
In a small mixing bowl, combine egg, buttermilk, citrus zest, and oil. Whisk to combine. Add liquid ingredients to dry ingredients. Stir just until combined but still slightly lumpy. Add an additional tablespoon or two of buttermilk if necessary to thin batter. Gently stir in walnuts.
Cook pancakes (about ¼ cup batter for each) on preheated skillet or griddle, turning to cook second side when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300°F oven. If desired, serve with Citrus Syrup and fresh fruit.
Makes 12 pancakes.
Make variations of this syrup by stirring in an 8-ounce can of drained pineapple tidbits or an 11-ounce can of drained mandarin orange sections.
2 teaspoons finely shredded orange or lemon zest
1 cup orange juice
2 tablespoons lemon juice
½ cup sugar
In a medium saucepan, combine the orange or lemon zest, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to ¾ cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week.
Makes ¾ cup.