Jack’s blue corn meal pancakes with strawberry sauce

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For the past few days Jack’s had a rare and painful hankering for pancakes. I don’t know why, but I didn’t want to argue with that much testosterone so I decided to go along with the get along. If he has a hankering than, by golly, we’re going to satisfy it!

Hey, I’m just trying to be a supportive spouse here.

Further, when he insisted upon making them without any help from me (not even a little finger lift) …

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… how could I resist this face and his simple request?

I paused in reflection and realized that here was another opportunity to be a supportive spouse, to stretch and strengthen my interpersonal relationship skills. Since being supportive of one another is vital in any relationship I grabbed my cup of coffee and beat a hasty retreat before he changed his mind. Am I not the best or what? Whatever the man asks for he gets! Without argument, I might add.

Here you go: Jack’s Blue Corn Meal Pancakes with Strawberry Sauce.

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Most important ingredient here: blue corn meal. And the all important lemon (for making sour milk) is off to the right there; you can just see the lemon leaf. Sorry about that, I don’t know how it got away from me.

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Anyway, measure out all of your dry ingredients in a medium bowl and set aside.

In a separate small bowl mix your wet ingredients. Then add your wet ingredients slowly to the dry while mixing with a whisk or fork until you have a nice lumpy batter.

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Now for the strawberry sauce. Slice up one basket of strawberries.

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Puree half of your strawberries and add 2T powdered sugar (regular sugar will also do) along with 1T vanilla simple syrup (we always have some Toscani simple syrup around for my morning coffee.) If you don’t have simple syrup that’s okay, it’s not critical. But you can add any kind of juice (orange juice or cranberry) just to thin the strawberries a little. If you’re feeling frisky add a couple fresh sprigs of mint for a brightness of flavor. Puree everything together and set aside.

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Next throw some hash browns on a medium-heat griddle and let those babies cook until crisp on the outside, about ten minutes. Here’s the secret to perfect hash browns: don’t touch them too much. Just leave them alone and let them cook, turning them only once.

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Once your hash browns are done, remove them from the griddle and use the residual oil to start cooking your pancakes. Ladle out your pancake batter, which should be fairly thick, onto the medium heat griddle and let cook until the edges begin to form bubbles and holes, then flip and let the other side cook (about 3-4 minutes per side.)

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Plate your pancakes. They should be about a half inch thick with a crispy outer crust and a light, fluffy cake interior. The hint of blue corn meal is nutty and very flavorful without being overpowering. It’s a great addition to the traditional pancake batter.

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Throw your hash browns back on the griddle to quickly reheat them, and add some thinly sliced ham. If so desired, drop an egg for a quick over easy-style huevo. Crack some fresh pepper over everything. Cook/heat it all for 3-4 minutes and plate.

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Oh my. That’s what I call breakfast! And lunch. And dinner.

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Wait, wait! Don’t forget to add some fresh strawberry sauce …

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… and now you’re good to go. Enjoy!

***

Jack’s Blue Corn Meal Pancakes
Makes: 4 large pancakes or 8-10 small pancakes

1c flour
2-3T blue corn meal
1T sugar
1t baking powder
1/2t baking soda
1/4t salt
1/4t cinnamon, ground
1 egg, beaten
1c sour milk (or buttermilk)*
2T cooking oil

1. Mix dry ingredients in medium bowl and set aside.

2. Mix wet ingredients in small bowl.

3. Add wet to dry and mix briefly. Batter will be lumpy.

4. Ladle onto hot griddle cooking each side 3-4 minutes.

*If you don’t have buttermilk, you can make sour milk by adding 1T lemon juice or vinegar to milk and letting stand at room temperature for five minutes.

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