These things are stacked – like, literally – not in the urban dictionary/rap song sort of way.
I ate that whole stack you see right there. All four pancakes went straight from the plate and as a certain character from Austin Powers would say into “my belly.” Undoubtedly, this delicious indulgence will travel a little further south from my stomach only to eventually and permanently land on my butt and hips, but you know what?
You wanna know who couldn’t handle a very similar looking stack of pancakes? My best friend from college, that’s who. It’s important to note that my best from college isn’t some cute little blonde chick (that’s my bf from middle and high school). In fact, the friend I’m referring to isn’t a chick at all. His name is Matt and I think may have I
horrified amazed him with my pancake eating abilities. This girl’s got skills.
Let’s play a game called “My Best Friend Is Better Than Yours.”
When Matt came by
to nurse his hangover for brunch on Sunday, he brought me a gallon of hand packed Moose Tracks frozen yogurt from the best ice creamery around. Let’s just say Matt’s earned himself an invite for life at my current – or any future – address. This kind gesture also made his poor showing on the pancake front forgivable.
Oh, and Richardson’s Ice Cream – if you’re out there – feel free to send samples or keep me posted if a career opportunity in professional flavor tasting opens up. I’m in.
Before we get to the unbelievably awesome Blueberry Breakfast Sauce we top these bad boys with, we’ve got to talk about the pancakes themselves. These guys are a little heartier than your average pancake thanks to the addition of cornmeal. They also have that wonderful taste and texture of traditional cornbread without the time it takes to bake up an entire pan.
Better yet – each pancake is kinda like getting that coveted crunchy corner piece of cornbread!
But the best part is – this recipe only requires some pantry staples. So, chances are you’ll have everything on hand already. Start with a little bit of melted butter in a mixing bowl.
Add in a couple eggs and a modest amount of white sugar – then whisk. So far so good, right?
After you’ve whisked the first few ingredients, pour in a little buttermilk. Even if you don’t have a bottle of the cultured stuff on hand, you can make your own by adding a tablespoon of lemon juice to a cup of regular milk and leave it for a couple minutes to curdle. Cultured is really best since it is guaranteed to give you a thick and fluffy cake, but you gotta do what you gotta do!
All that’s left to do before getting these guys on the griddle is to add in some flour and that aforementioned cornmeal. A few other very important, yet almost invisible ingredients will also be introduced – salt, baking soda and vanilla extract – to be exact.
Check out these griddle pics and be sure to pay attention to the not-so-preciseness of my pancake pouring. Nobody’s perfect, okay? So, please don’t try to pretend you don’t end up with random batter splatter. It’s the nature of the beast, baby. Embrace it.
To top your pancakes, you could of course opt for some maple syrup and Cinnamon Honey Butter as Matt did or you could just as easily whip up a batch of Blueberry Breakfast Sauce that will knock your socks off.
To do so, just combine a bit of sugar and cornstarch in a small saucepan. Then, add a little water and a heaping cup full of frozen blueberries. Bring this concoction up to a bubble over medium heat and in just a minute or so – it’ll thicken up and you’ll have yourself an awesome alternative to your average, everyday bottled syrup.
Join the Blueberry Breakfast Sauce bandwagon. It took him a couple pancakes, but Matt eventually did!
Cornbread Pancakes with Blueberry Breakfast Sauce
Yield: 12 Pancakes / approx. 1 cup of sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 3 – 4 people (3 if they have appetites like me or 4 if they’re more like Matt)
For the Pancakes
2 tablespoons butter, melted
7 tablespoons + 1 teaspoons sugar
1 cup buttermilk
2/3 cup white whole wheat flour
1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
For the Sauce
1/4 cup sugar
1/2 tablespoon cornstarch
1/4 cup water
1 cups fresh or frozen blueberries
In a medium-sized bowl, mix butter, sugar and eggs, whisking to combine. Add all other ingredients, whisking again and allowing to rest until a griddle or pan coated with nonstick spray comes up to temp. As an FYI – you’ll want your griddle on 325 degrees or your stove on medium/medium-high.
When the sides of the pancakes set up and you see small bubbles appear, flip and let the pancakes cook on the other side. When both sides are golden brown, get ready to eat!
Note: you can make the blueberry breakfast sauce while your pancakes are cooking or just keep them warm in the oven (at 200 degrees) after they’re done if you’d prefer not to multitask.
To make the sauce, combine sugar and cornstarch in a small saucepan; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Another reason my best friend is better than yours? Matt didn’t judge me for polishing off my entire stack of pancakes and the pretty fast pace at which I did so.
Everyone should be so lucky as to have a friend like him. I highly recommend finding yourself one.