hearty breakfast for a dreary morning

hearty breakfast for a dreary morning

Usually I procrastinate with these blog posts.  I will make something then tell you about it a month later.  Not so today.  I woke up this morning to a rainy sky.  This means pancakes.  Corn pancakes.  Let me explain:

A few years ago my family and I trekked to New Hampshire for my cousin’s mountain top wedding.  It was a dreary morning so we decided to seek out a legendary pancake restaurant.  This is my favorite breakfast/pancake restaurant ever.  The name—Polly’s Pancake Parlor.  It is a small, kitchy log cabin on the top of a grassy hill surrounded by forest.  Your waitress takes your order…then makes the pancakes herself.  There are little jars of pure maple spread on the tables that melts like butter on the pancakes.  Ever since eating there I can never be satisfied with homemade pancakes.  Emre has tried to make pancakes that rival Polly’s, but he has yet to succeed.  This morning, with this recipe, I came the closest yet to repeating my pancake experience at Polly’s.

Buttermilk cornmeal pancakes (adapted from The Daily Loaf)

(makes 10 4-inch pancakes)

1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon butter, melted

Turn on oven to lowest setting, place a plate in the oven.

Mix the dry ingredients in one bowl and the wet ingredients in another bowl.  Mix the dry ingredients into the wet ingredients in two parts.  Mix just until everything is combined (a.k.a don’t overmix).

Heat a nonstick skillet and smear some butter in the pan.  Wait until the butter turns golden brown, then plop the batter into the pan (make them as small or big as you like).  Flip the pancakes when bubbles start to pop up through the batter.  They should be nicely golden brown.  Let them cook maybe a minute on the second side, then put them on the warmed plate in the oven.

Wipe the skillet clean with a paper towel.  Add new butter and repeat the pancake cooking process until all of the batter is gone.  Now you will have a nice warm plate of pancakes in the oven.  Serve drizzled with honey or maple syrup.

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