So, remember that Breakfast & Brunch cooking magazine I bought a few days ago? Well, while looking through it and salivating, Kendall challenged me make one recipe a day and work through the entire magazine. The cover says there are 75 recipes... if you add the variations that is a heck of a commitment. I have issues with commitments... so I have not said yes. BUT I have so far made four of the recipes in four days. I do appreciate a challenge. Okay well three of the four were made yesterday, let's not get too technical here.
I actually made pancakes for breakfast AND dinner yesterday. Pure craziness, I know. For breakfast we had puff pancakes (of course, from the Fine Cooking mag and part of the mentioned breakfast recipe challenge), which were extremely quick and easy to make. Mix up four ingredients, pour into a heated and heavily buttered cast iron skillet in a hot oven, bake for 12 minutes. The puff pancake reminded me of an elephant ear. They were good, but these were amazing:
Cornmeal Blueberry Pancakes- seriously the best pancakes I've ever made. Heck, they are the best pancakes I've ever eaten. Want the recipe? http://www.finecooking.com/recipes/cornmeal-blueberry-pankcakes-spiced-maple-butter.aspx Well, I made them for dinner last night, with some awesome thick cut bacon and a minted tropical fruit salad. These are pretty much standard blueberry buttermilk pancakes, but adding cornmeal gives them the slightest and most pleasant crunch. A pleasant crunch that would be thoroughly ruined if drenched in that cloyingly sweet mess called syrup. Pancakes with syrup... I know this is the American standard, but I must ask... Why? I really have an aversion to pancakes with syrup. The word sodden comes to mind. This recipe has given me the answer to my life-long pancake/syrup dilemma. Spiced maple butter. All the syrupy flavor you could ask for, no sodden mess. Muy deliciouso, very similar to Texas Roadhouse's roll butter if you've been there. Go make these, I guarantee you will be happy you did!
Oh, by the way, you know how that first pancake is always all kinds of messed up? Here's the fix- Wait to pour your batter until the pan is hot enough to instantly evaporate a drop of water. Now you don't have to convince your youngest child (or dog) to eat the icky one. You're welcome.
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