Passion Fruit & Cornmeal Hotcakes

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Source "Breakfast & Brunch"

Preparation Time45 minutes to 1 hour

Serves4

AmountIngredientPreparation
2/3 cup buttermilk
2, separated eggs
1-2 passion fruit
1/2 cup corn meal
1/4 cup rice flour
1/4 cup + 2 tblspns oatmeal flour
1 tblspn corn starch
1 tspn baking powder
3 tblspns brown sugar
dash salt
3 tblspns, melted butter
1 cup maple syrup
1 tblspn passion fruit syrup
2 tspns Vanilla Extract
1 tspn cinnamon

1. Preheat oven to about 125 F (just warm enough to keep a large dinner plate hot).

2. Depending on how much you want, cut 1 or 3 passion fruits in half. Spoon out the centers and press through a metal strainer to remove seeds. You can use a food processor or an electric mixer to pulp the strained passion fruit center. Process/mix until smooth.

3. In a medium mixing bowl, beat together the buttermilk, vanilla, egg yolks, and 4 tablespoons of passion fruit pulp.

4. Add the cornmeal, rice flour, oat flour, cinnamon, sugar, baking powder, starch and salt to the mixture by folding with a wooden spoon. Don't over-mix.

5. Whip the egg whites into a light meringue (soft peaks) and fold into batter.

6. Dip a folded paper towel into the melted butter and thoroughly rub onto a skillet (You'll have to do this between each round of cakes).

7. Over medium heat, cook cakes (3 tblspns of batter for each) three at a time. Allow to bubble before flipping. Place them on a large dinner plate, cover with a clean kitchen towel and place in warm oven.

8. After all the cakes have been cooked, make your spiked maple syrup. This is optional but I feel like it completes the cakes perfectly. Pour 1 cup of maple syrup into a bowl and add 1 tblspn of passion fruit syrup. Mix thoroughly with a whisk and drizzle over cakes (three to a plate). If you used two passion fruits earlier, you may serve the rest in a small bowl for people to place on their cakes as well.

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