I was secretly happy that this week’s Baked Sunday Mornings project didn’t actually involve any baking. My life right now consists primarily of commuting to San Francisco for my culinary school externship, spending the bulk of the day at said externship (at the fabulous Bar Tartine), and recovering from time spent on my feet moving, moving, moving. It’s exhausting.
These pancakes are very simple to make, although they still require three bowls. The flavor is corn-centric, so it’s important to use fresh, good-quality cornmeal – my favorite is from Anson Mills. The headnote describes them as flat corn muffins, and I have to say I agree. We loved them.
I’ll admit, we didn’t eat the pancakes for breakfast. We ate them for dinner. Standing up, in the kitchen, snacking from the tray of freshly cooked bacon in between bites of pancakes. It was perfect.
As for syrup: we tried a vanilla bourbon sorghum topping and didn’t love it. Avocado honey was great. My preference is for copious amounts of salty butter.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Cornmeal Griddle Cakes (Baked Explorations, p. 45)