Little Thin Cornmeal Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Southern blini, great topped with sour cream and caviar. A southern twist on a Russian staple. A super addition to any brunch...shot of iced vodka is optional. Ingredients:
1 1/2 cups of water |
1 cup of yellow cornmeal |
2 tablespoos of bacon drippings (preferred) or unsalted butter |
1 tablespoon of sugar |
1 large egg well beaten |
1/2 cup of all purpose flour |
1 teaspoon of salt |
3/4 teaspoon of baking powder |
3/4 cup of milk |
creme fraiche or 1/2 cup of sour cream mixed with 1 tbsp of heavy whipping cream |
domestic caviar |
lemon rind shreds |
Directions:
1. Bring the water to a rolling boil in a large saucepan.
2. Slowly add the cornmeal, stirring constantly.
3. continue to stir until thickened about five minutes.
4. Remove from heat.
5. Add the bacon drippings, the sugar and the egg.
6. Combine thoroughly.
7. Ina medium bowl, sift the flour, salt and the baking powder.
8. Stir the mixture into the cornmeal in two parts, alternating with enough milk to make a batter the consistency of corn syrup. It may take more than the 3/4 cup of milk.
9. Ladle 1/4 cup of the batter on a hot buttered griddle for each pancake.
10. they will be very thin.
11. Cook for two minutes until bubbles form.
12. Flip and cook until lightly browned on other side.
13. Serve topped with a dollop of sour cream, caviar, chopped chives and/or grated lemon rind.
14. Southern blini and it deserves either champagne or ice cold pepper vodka as a chaser.
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