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In the Oven: Cornmeal Griddle Cakes

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Posting date is May 19!

Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
4 to 6 tablespoons unsalted butter for the skillet

In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.

In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.

Heat a skillet or griddle pan over medium-low heat.

Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Lacy Panty Cakes with Whiskey Sauce

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Coincidence that we’re baking these Lacy Panty Cakes the same week as Valentine’s Day? And who’s going to make them for dinner instead of breakfast?

Yield: 12 to 14 panty cakes

For the Whiskey Sauce
2 ounces (1/2 stick) unsalted butter, cut into ½-inch cubes
1 cup firmly packed light brown sugar
1/4 cup good-quality whiskey
1/2 cup heavy cream

For the Lacy Panty Cakes
4 large eggs
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup graham cracker crumbs (about 14 whole graham crackers)
1 cup sour cream
3 tablespoons good-quality whiskey
1 ounce (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Confectioners’ sugar for dusting

Make the Whiskey Sauce
In a small saucepan over medium heat, stir together the butter and sugar until the mixture is smooth and the sugar is completely melted.

Add whiskey and cook for 3 minutes, stirring constantly. Add cream and cook an additional 3 to 5 minutes. Remove from heat and set aside. (You can also refrigerate—the sauce will thicken into a caramel-sauce-like syrup.)

Make the Lacy Panty Cakes
Place a large heatproof plate or serving dish in the oven. Preheat the oven to 225 degrees F. Place a skillet or griddle over medium heat.

In a medium bowl, beat the eggs vigorously with a whisk until they are pale and thick, 1 to 2 minutes.

In a large bowl, sift together the flour, sugars, baking soda, baking powder, and salt. Stir in the graham cracker crumbs. Make a well in the center of the dry ingredients and pour the eggs into it. Gently fold the eggs into the dry mixture until just combined. Add the sour cream and whiskey and stir again until combined.

Add the butter to the hot skillet or griddle and swirl it around so it covers the entire cooking surface. Once the butter is completely melted and starts to sizzle, drop batter by scant ¼-cup measures onto the cooking surface and cook until dark brown, 1 to 2 minutes, then flip them over and cook for 1 to 2 minutes, or until dark brown. Transfer the cakes to the heated plate and return to the warm oven while you make the rest of the cakes. Serve immediately with a sprinkling of confectioners’ sugar and a hearty drizzle of the warm or cooled sauce.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Malted Waffles

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Breakfast is up next! How will you top your waffles? Posting date is May 6th!

Malted Waffles

Baked Explorations, by Matt Lewis and Renato Poliafito, p. 16

2 cups all-purpose flour
1 cup malt powder
2 tbsp firmly packed light brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
2 1/2 cups buttermilk
6 tbsp (3/4 stick) unsalted butter, melted and cooled to room temperature
Maple syrup, butter and/or chocolate chips for serving

Preheat oven to 225 degrees F. Prepare a waffle iron with cooking spray or vegetable oil per manufacturer’s instructions.

In a large bowl, whisk together the flour, malt powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs slightly, add the buttermilk and butter, and whisk again.

Make a well in the center of the dry ingredients, and pour the buttermilk mixture into it. Fold the ingredients into the wet ever so gently until just combined – there will be some visible lumps. Cook the waffles according to the manufacturer’s instructions for your iron. Generally speaking, you will use 1/4 to 1/2 cup batter per waffle (depending on the size of your waffle iron). Cook the waffles until they are golden brown or a little darker. Transfer the waffles directly to a rack in your oven to keep them warm while you make the rest. Serve immediately with maple syrup, butter, and chocolate chips.

Makes about 10 waffles.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.