Hearty Cheddar Cornmeal Pancakes

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.

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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.

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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.

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Fluffy and warm, filling and delicious. Who could ask for more?

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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
  1. mix the dry ingredients together in a big bowl.
  2. In a separate bowl, combine the yogurt and water until well mixed.
  3. 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.
  4. 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.
  5. 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!)
  6. Flip when edges are matte and bubbles are present in the middle of the pancake.
  7. 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?


Cheddar Cornmeal Pancakes and Rainy Day Knits

It’s an impossibly rainy dreary winter day, and waking up this morning to hot coffee and complete grey, I wanted nothing more than to cook some hearty savory pancakes and finish off some knitting projects.

In my fridge I had about quarter block of my favorite cheddar cheese that was just dying to be made into something delicious. I’ve turned out some pretty delicious cheddar cornmeal waffles before, so I decided to adapt the recipe into a pancake.

old croc

My all time favorite cheddar cheese!

pancake collage

I was decadently happy with the result, although I have to say these puppies aren’t exactly health food. But I love the flavor of the cheddar and the dense cake-like texture that would be great with some thick gooey maple syrup.

pancakes 2

Eating mine with some thick-cut orange marmalade

Cheddar Pancakes

The recipe is pretty straightforward:

  • 1 cup cornmeal (yellow stoneground)
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 3/4 cup milk of choice
  • 2 eggs
  • 3 tbsp melted butter (plus additional for cooking)
  • 1/2 cup grated extra sharp cheddar
  • (optional) 1 tsp chopped dried sage

Mix the dry ingredients together. In a separate bowl, mix the wet ingredients except the cheese together, this works best if the wet ingredients are at room temperature. If you can’t use room temperature ingredients, mix the wet ingredients without the butter, then combine the wet and the dry together first, then mix in the melted butter. Lastly, stir in the cheese.

Melt some butter in a skillet and cook ’em up! This recipe made about 10 large pancakes.

  • Servings: about 4
  • Calories per serving: 291
    • Total Fat: 11g, Protein: 10g, Carbs: 39g, Sugars: 2g

Hat VernonAfter breakfast, I was finally able to finish the hat I’ve been working on, the Vernon Hat from Interweave Knits Winter 2016 issue.

I thought this hat was the perfect mix of interesting, challenging, and quick, all at the same time. The color combination is a little challenging to match with, I suppose I could have used more neutral colors instead. I initially loved the purple, but when I was looking for a contrasting color for the brim I bought a faint blue instead of the recommended white/ash, just by accident. I think they still work well together. I would definitely make this pattern again!


I really think the two colors make this hat so much cuter than if it were all one color. I would love to do it in a yellow/grey or a navy/ grey as well.


Love the slouchy back

I used to subscribe to Interweave Knits magazine through the mail, but now I just get it straight on my iPad. What that means though is I have a lot of old issues lying around containing patterns I wanted to make but never got around to. I was thinking of going through them again and re-evaluating which ones to keep and which ones to toss. I don’t know if it’s better to digitize the ones I like and store them on my computer, or clip them into some kind of scrapbook collection. Any recommendations?

I thought for my next project, I might use a super chunky yarn to arm knit pillow covers, to give my living room a fresh look. We’ll see how that turns out!