Musical pairing – Ain’t No Mountain High Enough by Michael McDonald
I think I’ve mentioned here before that I haven’t always been a breakfast eater; in my defense I think it’s because I don’t get particularly excited about cold cereal nor am I a fan of drinking milk straight up – ugh. BUT give me a great egg dish, biscuits and gravy, some candied bacon or these blueberry-cornmeal pancakes and I’m so there. In fact, now that I’m a grownup (and I am a grownup, ahem . . . plus . . .) cold cereal for breakfast is almost non-existant in this house.
My friend Barb over at Vino Luci has been in love with Bon Appetit Magazine for years and has just started a brand new site RSVP Redux; bloggers choose one of the recipes from the current month’s RSVP section to make, photograph and post. So my first choice was for these fabulous Blueberry Cornmeal Pancakes – because you know, breakfast is now my favorite meal of the day – go figure!
The cornmeal batter gives these pancakes great texture and because you let the batter sit for about 20 minutes, the cornmeal softens just enough but still has some body to it without being heavy – and pairs quite nicely with the ever-so-tender burst of blueberries. I added my own twist for a maple syrup compounded butter which means that these little gems make a perfect breakfast for early morning tailgating parties! Let the games begin!
Bon Appetite, September 2010 RSVP Section
1-1/2 Cups medium-grind cornmeal
3/4 Cup all purpose flour
1/4 Cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 Cups buttermilk
2 large eggs
1/4 Cup canola oil
1 Cup blueberries (I used frozen but fresh is absolutely fine too!)
Whisk first 6 ingredients in a large bowl. Whisk buttermilk, eggs and oil in medium bowl; add to dry ingredients and whisk to blend. Let stand 20 minutes.
Pre-heat oven to 200 degrees. Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 Cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side (NOTE: if using frozen berries, it will take approximately 3-5 minutes per side). Transfer to sheet in oven to keep warm. Serve with maple syrup OR Spiced Maple Butter below.
SPICED MAPLE BUTTER
Ever so slightly adapted from Fine Cooking, Tailgating 2010
1 (1/2 Cup) stick unsalted butter softened
1/4 Cup pure maple syrup
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
pinch kosher salt
pinch cayenne pepper
Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.