Buttermilk Cornbread Pancakes

Oh, pancakes.  Nothing says 'it's the weekend' more strongly than homemade pancakes.  Made these last sunday and happily drowned them in maple syrup.  Cam ate his topped with two sunny eggs.  He's so sensible.  

Makes 6 pancakes.   

Cornbread Pancakes

1 cup cornmeal

1/4 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 egg

1 cup buttermilk

high heat oil, as needed for cooking

Whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.  Whisk in egg and buttermilk until just combined and flour is hydrated.   

Heat a griddle or skillet over medium heat.  Oil surface if necessary.  Pour 1/2 cup ladlefuls of batter onto the hot skillet.  Leave enough room for flipping.  When the edges bubble, flip.  Cook until the bottom side is light brown.  

Serve warm with maple syrup and butter.   

Chocolate Cherry Pancakes


I love brunch.  Any meal that allows for food that is clearly dessert to pass as a legitimate meal is ok with me!  This is one of those foods.  

If you find yourself out of buttermilk: add one tablespoon of white vinegar to one cup of milk and let it sit for ten minutes. 

Makes 7 large pancakes.  Enough for 2-4 people, depending on pancake appetite.   

Chocolate Cherry Pancakes 

1 cup cake flour (all purpose is fine, too) 

3 tablespoon cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 tablespoon sugar

1 egg

1 cup buttermilk

2 tablespoons coconut oil

1 cup cherries, pitted and coarsely chopped

Whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar in a mixing bowl.  Add egg, buttermilk and coconut oil and mix until just combined.  Fold in cherries.  

Heat a skillet to medium heat and once hot.  Pour small ladlefuls of batter onto the skillet to form pancakes.  Cook about one minute on each side.  The edges will bubble when its ready to be flipped.  Cook in batches if needed.  

Serve hot with maple syrup, agave syrup, chocolate syrup or whipped cream for an indulgent breakfast or brunch.  



Ham + Gruyere French Toast


I really want to brag about these, but I won't.  Brioche is first choice bead for this but challah would work too.  (I did my shopping late, couldn't find brioche anywhere and didn't want to search anymore, so I ended up making a giant loaf using Mark Bittman's recipe from his book, How To Cook Everything.)  Serve with a bit of maple syrup.  Makes about 5 servings.  

Ham + Cheese French Toast

1/4 cup milk

1 egg

1/2 loaf of brioche bread

about 5 oz ham, sliced

about 3 oz gruyere cheese, grated

1 tablespoon butter

In a shallow bowl, whisk egg and milk together to combine.  set aside.

Slice bread in slices almost 1 inch thick.  Carefully slice these slices in half, leaving on edge un-sliced.  (like a book)  Fill each one with a sprinkle of cheese, then 1 slice of ham and then a pinch more cheese.  (so there's cheese on both sides of the ham.)

Heat skillet on medium high heat and melt 1/2 tablespoon of butter.  Dip each ham stuffed slice in egg mix and flip to coat other side.  Transfer to hot skillet and cook each side about 3 minutes.  Work in batches, using the other 1/2 tablespoon of butter, if needed.