A new spin on an old favorite: Orange and pomegranate pancakes. Just the motivation (and sugar rush) you need to finish your Christmas shopping.

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recipe after the jump

Orange and Pomegranate Pancakes adapted from The Wednesday Chef
Serves 3-4

5 tablespoons butter, cut into chunks, plus more for greasing pan
1 cup milk
2 large eggs
1 cup flour
1/4 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup pomegranate seeds
2 teaspoons orange zest
Maple syrup

In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/4 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble. Add pomegranate seeds and orange zest and stir just to mix through the batter.

Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add a scant 1/4 cup of batter with pomegranate seeds to make a 4-inch pancake. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve with maple syrup.

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