Panqueques de arándanos y harina de maíz
Esta masa es más gruesa de lo normal, gracias a la adición de harina de maíz. Las burbujas que normalmente indican cuándo voltear un panqueque no se formarán, por lo que se voltea cuando los bordes comienzan a fraguarse..
Fuente: Martha Stewart Living, junio de 2009.
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rendimiento
Victor
26.04.2023 @ 22:43
This dough is thicker than normal, thanks to the addition of corn flour. The bubbles that normally indicate when to flip a pancake will not form, so it is flipped when the edges begin to set. Source: Martha Stewart Living, June 2009. Makes approximately 1 dozen 5-6 inch pancakes. Ingredients: 1 cup all-purpose flour, 1/2 cup corn flour, 1/4 cup sugar, 1 1/4 teaspoons baking powder, 1 teaspoon coarse salt, 1/2 teaspoon baking soda, 1 1/2 cups low-fat buttermilk, 1/4 cup whole milk, 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle, 1 large egg, lightly beaten, 2 cups (1 pint) blueberries, Orange-Maple Butter, for serving, Pure maple syrup, for serving. Directions: 1. Whisk together flour, corn flour, 2 tablespoons sugar, baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Stir wet ingredients into dry ingredients until just combined (batter will be lumpy). 2. Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle, about 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping pancakes warm on a baking sheet in oven. Serve with Orange-Maple Butter and maple syrup.