Chef José Andrés And His Recipe For Corn Cakes With Honey

2024 Author: Steven Freeman | [email protected]. Last modified: 2023-12-17 08:15

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The award-winning chef José Andrés may apply avant-garde techniques in his restaurants, but at breakfast he does not reject something as traditional as corn pancakes. Of course, it encourages giving them a different touch. "Serve them with different condiments, such as mango sauce, guacamole or hot sauce," advises the Spanish, author of several recipe books and recognized for his humanitarian work.

CORN CAKES WITH HONEY

30 minutes

4 portions

1 cup fine cornmeal

2 tablespoons unsalted butter, melted

1 teaspoon of kosher salt

1 cup boiling water

½ cup of whole milk

1 large egg

½ cup all-purpose flour

2 teaspoons of baking powder

1 ½ cup corn kernels

Butter or oil, as needed

Honey to taste

Cooked or roasted corn kernels

Sea salt flakes

Place the cornmeal, melted butter, and kosher salt in a medium heat-proof bowl. Add the boiling water and stir until fluid. Cover and let stand 10 minutes.

Beat milk and egg in small bowl until frothy. In another bowl, stir together the flour and yeast. Incorporate the milk mixture plus the corn kernels into the cornmeal mixture. Add the flour and yeast mixture to the corn flour mixture.

In a skillet with oil or butter, over medium heat, pour ¼ cup of the mixture to make pancakes 3 inches in diameter. Cook until bubbles come out, 2-3 minutes. Flip to brown the other side, 30 seconds. Repeat with each pancake.