Lois Dodds Fresh Corn And Blueberry Pancakes Recipes

BLUEBERRY CORNMEAL PANCAKES

Steps:

• In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

BLUEBERRY-CORNMEAL PANCAKES

Steps:

• Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
• 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 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. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

ANDREA HELLRIGL'S VINSCHGER PAARLEN

Steps:

• Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined.
• With a wooden spoon, stir in the milk to make a very firm ball of dough. Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted. Allow the dough to rest for 15 minutes.
• Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet. Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick. Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.
• Heat the oven to 425 degrees. Bake the rounds for 25 to 30 minutes, until they are a medium brown. Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.

LOIS DODD'S FRESH CORN AND BLUEBERRY PANCAKES

Steps:

• Combine the cornmeal and milk and set aside. In a large bowl, combine a quarter cup of flour with the remaining dry ingredients and stir with a wire whisk until thoroughly blended. Set aside.
• Slice the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
• Grind the corn in a blender until it is the texture of lumpy slush, then add the eggs and melted butter. Blend in the cornmeal and milk mixture.
• Put the griddle over low heat, then gradually increase the temperature until the heat is medium-high and the griddle is very hot.
• While the griddle is heating, add the blender contents to the flour mixture and stir just enough to barely blend. Stir in the blueberries.
• Lightly grease the griddle and ladle out a test cake, using about two tablespoons of batter and holding it close to the pan as you pour. It should spread without running around loose. Cook a bit longer than a conventional pancake, until the surface is moist but not wet, about three minutes. Then turn and cook the other side. If the cake is runny or impossible to turn, stir a bit more flour into the batter.
• Make the remaining cakes, using a scant quarter cup of batter for each. Stir with the ladle as you dip into the batter to keep the berries in suspension. Serve at once with maple syrup and butter or as an accompaniment to smoked or grilled chicken.

VANILLA OIL

Steps:

• Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
• Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
• Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

BUTTERED APPLE PIE

Steps:

• Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan. Do not trim overhang yet. Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick. Refrigerate shell and rolled dough for at least a half hour.
• Combine sugar, cinnamon and mace. Toss apples with rosewater, then with butter. Preheat the oven to 400 degrees.
• Sprinkle a third of the sugar mixture over the bottom of the shell. Arrange a layer of apples on it and sprinkle with another third of the sugar. Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
• Brush the rim of the pie with cream and return it to the refrigerator.
• Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side. Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show. Stop and refrigerate if the dough starts to soften.
• Carefully flip top crust onto pie. Press around the edges to seal and trim overhang to a half-inch beyond rim. Fold it over the top crust edges and crimp up into a decorative rim.
• Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown. Allow to cool 10 to 15 minutes and serve while still warm.

SQUASH AND SWEET CORN WITH CORIANDER

Steps:

• Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
• While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
• When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.