Swiss Riebel Pancakes

Ingredients

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• Butter or oil for cooking Butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, sugar, salt, and baking powder.
2. 2.
   Add the milk and melted butter to the dry ingredients. Stir until well combined.
3. 3.
   Gradually add the all-purpose flour, mixing until the batter is smooth and thick.
4. 4.
   Heat a griddle or non-stick skillet over medium heat and grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. 6.
   Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the Swiss Riebel Pancakes warm with your choice of toppings such as maple syrup, powdered sugar, or fresh berries.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the pancakes. Avoid using coarse cornmeal, as it may result in a gritty texture.
• Milk — You can use any type of milk, such as whole milk or almond milk, based on your preference. Just ensure it is at room temperature before adding it to the batter.

Tips & Tricks

• For extra flavor, you can add a pinch of cinnamon or nutmeg to the batter.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• If you prefer thinner pancakes, you can add a little more milk to the batter to achieve the desired consistency.
• Experiment with different toppings such as honey, fruit compote, or whipped cream to enhance the flavors of the Swiss Riebel Pancakes.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Swiss Riebel Pancakes on a warm plate to maintain their temperature. Drizzle them with maple syrup or sprinkle powdered sugar on top for a touch of sweetness. Pair them with a side of fresh berries or a dollop of whipped cream for a delightful breakfast or brunch experience.

Presentation advice

Arrange the Swiss Riebel Pancakes in a stack, allowing their golden edges to be visible. Garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch. Serve them alongside a colorful fruit salad to create a visually appealing presentation.