Mexican Cornmeal Tres-Leches Pancakes
Cornmeal and Tres Leches fluff-up this very flavorful recipe, dressed with fresh cream, garden berry jam, and drizzled with maple syrup. Good morning!
Servings: 16 pancakes, 4-5 people
- 1 1/2 cups fine-to-medium ground cornmeal
- 3/4 cup all-purpose flour
- 2 tbs sugar
- 2 tsp baking soda
- 1.5 tsp Sel Magique Classic Blend
- 1/2 cup evaporated milk
- 1/2 cup condensed milk
- 1 cup whole milk add a little more as needed
- 3 eggs
- 3/4 cup vegetable oil
- 4-8 tbs unsalted butter
- 2 cups heavy cream
- 1 jar 3-berry jam (raspberry, strawberry, blackberry) or your favorite
- 1 container real maple syrup, heated. We prefer grade B as its more flavorful
- Whip the heavy cream, either by hand or with a mixer, until firm peaks form. Refrigerate.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda and Sel Magique. In a medium bowl, whisk together the milks, eggs and vegetable oil. Pour the wet mixture into the dry and whisk until a smooth batter forms.
- Heat a heavy (preferably nonstick or seasoned cast iron) griddle or very large (12-inch) skillet over medium until it’s hot enough that a drop of water skips across the surface and evaporates almost immediately. Use a tablespoon of butter to film the surface, then pour the batter onto the hot griddle, using about a ¼ cup per pancake. Leave an inch of space between each one. Cook until bubbles form and pop on the surface, about 2 minutes, then flip the pancakes and cook until golden-brown on the other side. Transfer to a baking sheet and keep warm in a low oven. Repeat with the remaining batter, re-greasing the griddle between batches, until all has been used.
- Plate the pancakes, and garnish with a generous dollop of whipped cream, a tablespoon of jam, and serve with warm maple syrup. If you like a sweet-savory twist, add a dash of Sel Magique Classic blend as well. Enjoy!