It’s been a while since I’ve been able to post anything, the days have just been flying by! In fact, all of 2016 has been going so fast, I’ve been trying to take more time to appreciate each day, and do more things that make me happy.
Breakfast is definitely one thing I love, and it’s developed into a little ritual between me and my husband. Weeknights are long and tiring, and he usually cooks. But on weekends, we make sure to take some time to slow down, and I take the mornings as as opportunity to treat him to a hearty breakfast.
For me, pancakes are always an option. I love love love them: but I also love cheese (I may have mentioned this before). I have been wanting to do a pancake variation on the delicious cheddar cornmeal waffles I made before, and they came out pretty great. I used my favorite Old Croc cheddar and a little thyme for some herbacious goodness, and I just can’t get over how good they tasted, especially with some warm maple syrup.
I love the slight crunch of the cornmeal paired with the savory cheddar and sweet syrup…we ate them all and I still want more.
Fluffy and warm, filling and delicious. Who could ask for more?
Best of all, if you don’t finish them all for breakfast (maybe not possible…) they make a great snack in the middle of the day. A delicious hearty pick-me-up.
Hearty Cheddar Cornmeal Pancakes: serves 4
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 3 TBSP sugar
- 1 TBSP baking powder
- 1/4 tsp salt
- a pinch of thyme (or rosemary would be good too)
- 1/2 cup greek yogurt + 1/2 cup water, mixed (or 1 cup milk of choice)
- 1 egg
- 3 TBSP melted butter (+ some butter for cooking, if desired)
- 1 cup grated cheddar
- mix the dry ingredients together in a big bowl.
- In a separate bowl, combine the yogurt and water until well mixed.
- Then add the egg and butter. The butter may seize (this can be avoided by using room temperature ingredients) but this is okay as long as you mix the pieces in really well.
- Add the wet ingredients to the dry, also adding in the cheddar. Mix until just combined, but not more than that. The batter will be thick.
- Heat a griddle to medium heat with some melted butter. Dollop the batter into the pan, spreading if necessary into a pancake shape (or other fun shapes!)
- Flip when edges are matte and bubbles are present in the middle of the pancake.
- Cook for 1-2 minutes on the other side, store in a warm oven or eat hot from the pan with some maple syrup!
What’s your favorite breakfast food?