so these blueberry cornmeal griddle cakes with lemon curd are for you, momma.
Blueberry Cornmeal Griddle Cakes
Yield 8 cakes
- 1 cup gluten-free cornmeal
- 1/3 cup gluten-free all-purpose flour*
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 tablespoon canola oil
- 1 cup fresh blueberries
- Garnish: extra blueberries
- Combine cornmeal, flour, sugar, baking soda and salt in a medium bowl. Add buttermilk and oil; mix well until batter is thickened. Gently stir in blueberries.
- Heat a griddle or large skillet lightly coated with oil over medium heat. Pour about 1/4 cup batter onto griddle and cook about 3 minutes, or until crisp and golden. Carefully flip cakes with a spatula and cook other side for an additional 3 minutes or until done. Serve with lemon curd and extra blueberries.
*(i used king arthur gluten-free all-purpose flour)
- 1 cup sugar
- finely grated zest of 3 lemons (organic, if possible)
- 4 large eggs, lightly beaten
- 3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
- 1 cup plus 5 tablespoons unsalted butter, at room temperature and cut into tablespoons
- Combine sugar and lemon zest in a large metal bowl; mix sugar and zest with fingers until it becomes grainy. Add eggs and combine. Add lemon juice and combine.
- Fill a large saucepan that the metal bowl fits nicely over with about 2 inches of water. Bring water to a simmer over medium-high heat. Place bowl over simmering water, making sure the water does not touch the bottom of the bowl. Cook, whisking continuously, until mixture reaches 180`. (Use an instant read thermometer. This can take several minutes; don't give up whisking and remember that it's all worth it.)
- Strain mixture into a blender container; discard lemon zest. Turn blender on high and gradually add butter, by the tablespoon, until all butter is added. Scrape down sides. Let blender run for 3 minutes on high to make mixture fluffy.
- Transfer mixture to a bowl. Cover mixture with plastic wrap, pressing wrap onto top of curd. Chill 4 hours or overnight.
*(curd can be kept in fridge, covered, for about a week... if it lasts that long.)
credit where credit is due: my sweet and fabulously talented friend, clare, spent last year in paris studying how to make perfect pastries. amazing, huh? this lemon curd recipe was one of her favorites from a famous gourmet pastry shop, where she worked. it is a slice of lemon-y heaven on earth. seriously. i contemplated licking the blender blades…