Cow Camp Blueberry Corn Cakes
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Cow Camp Blueberry Corn Cakes

1 cup of Mother (Sourdough starter room temperature)
2/3 cup corn meal (fine ground)
2 Tbsp Sugar
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
2/3 cup butter milk (can substitute ½ cup water and 1/3 marg. for lactose problem)
1 large egg separated
1 cup blueberries
2 Tbsp vegetable oil

Maple syrup or your favorite syrup

Combine dry ingredients in a bowl and mix thoroughly. Beat egg yolk and buttermilk together, mix with mother. Beat egg white till stiff peaks.

Add egg, buttermilk and mother mixture to dry ingredients. Stir til combined well. Stir in blueberries. Fold in egg whites, careful not to over work egg whites.

Heat a skillet or griddle on medium high heat, and hit it with some oil. (oil should shimmer are move when heat is correct) Pour batter onto hot skillet or griddle. Fry til top is just drying up. Then flip and finish for about two minutes or so.

Remove to oven till all are cooked. They should be crispy on the outside from the frying. Add oil as needed to keep the outside frying. Serve with warm syrup and decent bacon!
Chef de Cuisine
The Cowboy and The Rose Catering

USMC Sgt 1979-1985

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