Lemon Poppyseed Pancakes with freshly sliced pears.
I once bragged about making an Almond Poppy Seed Cake. Someone responded it was a novel idea, because lemons and poppy seeds are an overuse combination of flavors. Does everyone automatically pair poppy seeds with lemons? The flavors might be boring to some people, but adding them to a familiar recipe, such as pancakes, is a scrumptious twist. I can’t help to notice how bright it taste especially when its paired with warm maple syrup and caramelize apples. The flavors are unimaginative, but it makes an old recipe taste new again. Read more →
Buttermilk Cornbread with Greek Yogurt and Blackberry Sauce
The other day, a girlfriend and I were talking about cornbread. Northerns, influenced by a commercial brand, prefer cornbread to be a sweet cake. Southerns prefer their cornbread to be less sweet, and the further deep in the country one goes, the recipe doesn’t have sugar in it at all. It’s usually paired with collard greens that are naturally sweet from being picked after the first frost of the year. Growing up, I wasn’t partial to my father’s sugarless cornbread. The older I get, less sugar is added to my Buttermilk Cornbread recipe as well. To prove everyone’s taste is personal, apparently, the boyfriend wants more sugar in his slice. Damn, Yankee.
Cathy’s glazed cornbread recipe at www.NoblePig.com is a sweet idea. She adds lemon flavors to make her version shine. Being influenced by her idea, the recipe is adjusted to a less sugary personal taste, and oranges replace the lemons. Instead of layering a sugary glaze, a dollop of Greek yogurt is substituted as a healthier option. It makes a lovely Saturday morning breakfast served with unsweetened red chai tea.
My mother was known for her pancakes and waffles, but my father was known for his savory breakfast of eggs, sausages and cheese. I still remember him passing me a breakfast sandwich wrapped in wax paper as we quickly rushed out the door for school. His version had toasted bread, tomatoes, eggs and bacon. Admittedly, I didn’t like it, because I have an aversion to running eggs. In addition, the flavors were probably too much for my young palate. Now, I enjoy making these sandwiches and wrapping them in wax paper, especially when the boyfriend has a busy morning appointment. The version pictured with this post was made with homemade biscuits, in which the biscuits are a weekend treat. A weekday version is made with wheat bread from a bakery that is lightly toasted.
This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. I have served variations of this recipe. A little rum to the batter is a nice addition and nuts are preferred. Whole milk is the best diary for this recipe, because the pancake will rise better than soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples and under-ripe pears taste good. Add cranberries or raisins to the batter. Use white sugar or maple syrup in place of brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch cast-iron skillet, but decrease the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.
Buttermilk Pancakes with Caramelized Pears and Pecans topped with Whipped Vanilla Cream
After a few years of warm winters, it was a treat to wake up to a winter wonderland. And, it’s a blessing to have a fully stocked refrigerator. We served our sweet breakfast with green tea and faux mimosas (orange juice with wine instead of champagne). We happened to have a cheap bottle of wine, because it was going to be used in the chicken stew for dinner later in the day. We watched church services via live-stream from the internet. When service was over, the sweets were ready.
