Ingredients
| 1 cup | yellow cornmeal | | 1 cup | flour | | 1/2 tsp. | baking soda | | 1/2 tsp. | baking powder | | 1/8 tsp. | salt | | 5 tbsp. | sugar | | 1 | orange, grated zest of | | 1/4 tsp. | nutmeg | | 1 cup | buttermilk | | 1 cup | orange juice | | 2 | eggs, separated | | 5 tbsp. | vegetable oil | | 1 cup | each frozen blueberries and sliced cranberries or | | raspberries and strawberries |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Sift the cornmeal, flour, baking soda and powder, salt and sugar together in large bowl. Stir in orange rind and nutmeg. In smaller bowl whisk the buttermilk, orange juice, egg yolks and oil until combined.
Meanwhile, beat the egg whites in a clean dry bowl until they form soft peaks. Add the liquid ingredient to the dry mixture and stir to just combine. Fold in egg whites. Lightly oil a skillet and heat over low/medium heat. Spoon about 2 Tbsp batter for each cake. Spread batter slightly and then sprinkle a few Blueberries and cranberries on top. Cook very slowly for about 4 minutes, or until tiny bubbles form on surface. Flip and cook another minute or two. Serve with hot maple syrup and butter.
Similar Recipes
breakfast, pancake