M.B. POST'S GRIDDLE CAKES RECIPE!
Our mouths water at just the mention of chef & co owner David Lefevre's rustic menu. So you can imagine our thrill when we were given the recipe of this brunch staple.
Lemon Blueberry Cornmeal Griddle Cakes with Noble Tonic 1 Maple Syrup:
Dry Ingredients Wet Ingredients Misc.
1 cup plus 2 TB all 2 large eggs 1 pint blueberries flour 3/4 cup sour cream clarified butter
1/3 cup cornmeal 3/4 cup milk 1.5 oz whole butter
2 TB sugar 1/4 cup vegetable oil Noble Tonic 1 maple
1 tsp baking powder 1 vanilla bean interior syrup
1/2 tsp baking soda 1 Meyer lemon zested 12 slices Meyer lemon
1/4 tsp salt cooked in simple syrup
Lemon Blueberry Cornmeal Griddle Cakes with Noble Tonic 1 Maple Syrup:
Directions: 1. Sift and Combine dry ingredients in a mixing bowl. 2. In a separate mixing bowl combine the wet ingredients and whisk throughly 3. Combine wets ingredients into dry ingredients until there are no lumps 4. Fold the blue berries gently into the batter. 5. In a seasoned 8 inch cast iron skillet, over low heat, add 1 TB clarified butter, coat the pan, add 5 oz batter. 6. When bubbles rise to the top of the griddle cake, flip the griddle cake and place in the over for 4 minutes at 350 degrees. 7. Remove from the oven, serve in the cast iron skillet garnished with the Meyer lemon, whole butter and Noble Tonic 1 maple syrup.
