BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POLENTA PANCAKES (gluten free)

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We love blinis pancakes at brunch. This one was created to replace the gluten pancake with suitable alternative at one of our brunches.  It is easy and some of us preferred it to the blinis pancakes.

Maple butter is a good accompaniment. see recipe

Ingredients:

  • 2 cups milk

  • 1/4 cup polenta
  • dash salt
  • 1/4 cup ricotta cheese
  • 1-2 tablespoons sugar
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon vanilla

    2 tablespoons butter (olive oil may be used) for pan frying cakes

Method:

Simmer milk in sauce pot. Add and whisk in polenta. Continue stirring until thickened to prevent lumps. Add ricotta, sugar, lemon zest and vanilla. Spread 1/2-1 inch depth on buttered shallow pan. Chill until set, at least 1 hour in the refrigerator. When cool cut into desired shapes. Circles with biscuit cutter is more pancake-like, but square prevents scape and wasted polenta.

Melt butter in skillet (non-stick works well) until butter almost stops sizzling and place polenta cakes into hot brown butter. Cook 1-2 minutes. Gently turn and continue cooking until hot through. Serve first side up with maple syrup.






TO RECIPES

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