I have to admit, I’m not the biggest pancake fan. I know they will be on the menu; I just generally glance past them in favor of a more savory start. I expect someone else to order the pancakes and let me take bites. My perfect breakfast involves lots of food sharing and reaching across the table with your fork.
I dream of a breakfast world where a basket of dollar-sized pancakes is brought to the table while you decide what to order and drink coffee. I will ask if I can have your mini pancakes because, you know, you’re ordering pancakes and I don’t want you to spoil your appetite. In Pancake Land (obviously the name of this imaginary restaurant) the pancakes are always:
- Slightly undercooked
- Have daily flavors. Monday – bananas, Tuesday – chocolate chips, Wednesday – trail mix, Thursday – frozen corn, Friday – bacon, Weekends – choose your own!! Bottom line: the more mix-ins the better.
Who’s ready to help me make this a reality? Anyone?
The true genius of pancakes is really the maple syrup. Pancakes are an excuse to pour syrup on your bacon and eggs. Quality maple syrup will change your whole life. You can use it in place of caramel on ice cream, instead of sugar for your coffee and as a staple for all your bourbon cocktails. Whoa is right.
Quality pancakes need buttermilk and cornmeal. Cornmeal adds crunch and buttermilk makes little tiny air bubbles that make things fluffy. Buttermilk is never on hand at our house. This is why we love Joy the Baker, she has the super substitue guide. Buttermilk shortage solved, let’s make pancakes!!
WAIT there’s more! Delicious food + mouth-watering photos = getting published for all the world to see!! (Although we may not have the desire to lessen our cravings for all things savory, sweet, and waist-expanding, we’re super excited to have Isabella’s image featured in April’s issue of LA Yoga Magazine!!)
“Buttermilk” Cornmeal Pancakes
Recipe slightly adapted from Bon Appétit
- 3/4 cup unbleached all purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (1 1/4 cups milk + 1 1/4 Tablespoon lemon juice + whisk + sit 2 minutes = buttermilk)
- 2 large eggs
- 3 tablespoons unsalted butter, melted, cooled
- oil or butter or both
- Sift dry ingredients together in a large bowl (you’re adding the wet ones into the dry so that size large).
- Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add wet mix to dry mix and whisk until blended. Let sit 10 minutes or until skillet is hot.
- Lightly coat bottom of cast iron skillet with oil. Heat over medium heat. Scoop pour batter into skillet. For small pancakes, use about 2 tablespoons. For larger pancakes, use about 1/4 cup of batter. Cook until bottoms are golden, about 1 1/2 minutes. Flip pancakes and cook until second side is golden brown, about 1 minute. Repeat.
- To be a nice host, place pancakes on a baking sheet in a 200° oven to keep warm. Alternately, have a kitchen party and feed pancakes as they finish into eagerly awaiting hands.