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Sunday, July 26, 2009

When Life Gives you Lemons...Make Pancakes!





Oh blog, how have I missed thee.

Not that you had gone anywhere. This was a classic case of "Too busy, will update later" that turned into "I have a blog?" Epic phail.

But since I have been sick for the past four days and the doctor still can't figure out what is wrong with me, I have been prohibited from any activity whatsoever except for school. And only cus that's mandatory. And so I no longer have any excuse to hide behind as to why I haven't updated! I've still been cooking/baking, but this homegirl's gotta prove it!

As of July, I have experienced a major pancake obsession. You name 'em, I love 'em. Buckwheat, blue-corn-pine-nut [a specialty of New Mexico that I just fell in love with when I visited], good ol' fashioned buttermilk, I just adore them!

This is a tweak on an old pancake recipe I've had lying around for years. The original called for milk and cornmeal, but I like the denseness that buttermilk provides. Add some lemon zest, and I found myself with a fresh new pancake!

I've also recently been trying to devise other pancake toppings. Maple syrup and butter, while delicious, bores me after a while. On the morning that I made these, I had some plums in the fridge, so a quick boil with some sugar [brown sugar, the only sugar I ever use] revealed a tasty compote and a wonderful sourness to the sweet pancakes!

Even my brother loved them, and he's one of my biggest critics...success!

Ideas for next time: Orange zest; ricotta cheese; mascarpone, nectarines?

Lemon-Cornmeal Pancakes

1 1/4 cups flour
1 cup cornmeal
1/4 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
2 cups buttermilk
3 eggs, separated
Zest of 2 lemons

1) Preheat a griddle to medium heat. Whisk together all dry ingredients and set aside.
2) In a large bowl, whisk together buttermilk and 3 egg yolks.
3) With clean, dry beaters, beat egg whites until they hold firm peaks. Fold in lemon zest.
4) Add the dry ingredients to buttermilk mixture, and then carefully fold in egg white mixture, being careful not to deflate them.
5) Drop batter by 1/4 cups onto griddle. Don't flatten them or they will deflate. Cook until bubbles appear on the surface. Flip and cook for a minute longer or until browned.

Yield: 18 pancakes

Plum Compote

4-5 plums, diced
3 Tbsp. brown sugar

Bring plums and sugar up to a boil over medium-high heat. Reduce to a simmer and continue to cook until thickened and plums have broken down.

Serve hot over pancakes.

1 comment:

  1. I did a cornmeal pancake with blackberry preserves as topping and it was really yummy. I haven't tried making pancake with buttermilk in a long time so I'm excited to try that. yay for updating the blog!

    -Lindsay

    ReplyDelete