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cornmeal griddlecakes with vanilla-mint strawberries & honeyed sour cream

In breakfast, gluten free, summer, sweets, year-round on 5 January, 2012 at 12:59 am

I don’t know about you, but today was my first day back at work for 2012. (Happy new year, everyone! Hope you’ve all had a relaxing holiday. And if you’re still on holiday, hope you’re making the most of it!)

Tearing myself away from my dear, dear bed this morning was the hardest thing I’ve done all year (granted, we’re only four days in, but…), and I wasn’t feeling overly happy about heading back to work.* But I wasn’t feeling overly sad, either. Which was really good news: an improvement over this same time last year.

On the first day back last year I had the back-to-work blues, hard. I pretty much spent the whole of that first shortened week shuffling around in a mopey haze – I think I even had to go have a secret cry in the bathroom at work, which sounds utterly stupid in hindsight, but at the time it was serious business, like any half-decent self-pity session is when you’re in the midst of it.

Last January I was grieving the abrupt end of a summer holiday, pining for things I never knew I loved so dearly until I was torn away and shoved back under glaring fluorescent lights: the cliched things like sun, surf, sand, diving headfirst into waves, watching phosphorescence tumble through seafoam at midnight, cold watermelon scooped into balls, books and board games and beer. I was all full of mournful regret at not having had the foresight of taking extra time off work, and yeah, okay, first world problem, I’m sorry now, it sounds so silly in hindsight. (And, I’m happy to report, I got over it pretty quickly.)

So this year I was pleasantly surprised that, aside from a little difficulty actually putting work-related sentences together (and the weird typos that come from getting reacquainted with a normal keyboard, not my runty laptop one), today went pretty well. No tears, anyway, and with the help of lots and lots of coffee, I made it to 5pm relatively unscathed. And ready to do it all again tomorrow. Amazing!

Anyway, I don’t know what this all has to do with pancakes. But I can tell you that this year I’ve subbed pancakes for Pakiri, and going back to work was a little easier. A correlation? Probably not. But pancakes are always good.

For the first three mornings of 2012, I made three different batches of pancakes, each very different from the other. For whatever reason, I dubbed it the Pancake Project, and maybe it’ll continue over the next few weekend mornings, if I’m so inclined. Anyway, I intend to share at least the first three. So here’s the first (keep an eye out for the next two!).

These are pretty good: a bit different from your usual fluffy flour-based pancake because they’re made with cornmeal (aka polenta, depending on where you’re based) and so they’re a lot denser than your average pancake. But in exchange for fluffiness you get that sweet, crunchy exterior you find on the best, fresh-from-the-skillet cornbread** and a mild-flavoured, soft-textured interior that goes so well with the sweet-sharp strawberries and the sour cream.

You could just eat these with butter and honey or golden syrup or maple syrup, but I can highly recommend the strawberries and sour cream I’ve included here. Besides looking pretty, they’re really delicious: the strawberries get all syrupy and sweet and the sour cream gets all runny and dreamy with melted honey mixed in. A winning combination.

These would be perfect for a weekend brunch, or if you’re trying to impress someone special, or if you’re silly enough to get up extra early on your first day back at work*** you could make it for yourself as consolation that your holiday is, well, over. It’s not the end of the world, though.

*I must put this in perspective: I am so lucky to work at what is, without a doubt, the best place I’ve ever worked, and I’m not just saying this in case my boss is reading this – work is actually really, really great. It’s just that my bed holds just as dear a place in my heart.

**one of my favourite things on earth, especially while still hot from the oven. Oh boy.

***oh no, not me, no way. I clung to my sheets for as long as I could this morning.

CORNMEAL GRIDDLECAKES WITH VANILLA-MINT STRAWBERRIES AND HONEYED SOUR CREAM
(The recipe for the griddlecakes comes by way of this one by Mark Bittman for the New York Times. I’ve changed a few things to my liking after my first efforts fell someplace different from what I had in mind: I added an egg, sugar and ground almonds, and used a bit more liquid than the original recipe. But the method of using partially-cooked cornmeal as the base for the recipe is unchanged.)

This recipe makes enough for 2-3 people. Feel free to double or triple the quantities as needed.

For the strawberries

Put 1 cup halved strawberries (quartered if they’re particularly big) in a bowl and add 1/2 teaspoon vanilla paste, a few torn-up mint leaves and 1 tablespoon sugar. Give it a good stir so the sugar starts to dissolve, and let the strawberries macerate while you make everything else. They should get all nice and syrupy by the time you’re ready to serve.

For the sour cream

Make as much as you like, however sweet you like it: for every 1/3 to 1/2 cup sour cream, mix in a tablespoonful or two (I used two) of melted honey. You can play around with this ratio depending on your desired sweetness.

For the griddlecakes

3/4 cup fine or medium cornmeal (polenta)
2 tbsp sugar
1/2 tsp salt
1/4 cup ground almonds
1/2 cup buttermilk (you might not use this all, but good to have set aside just in case)
1 egg
1 tbsp melted butter

Mix the cornmeal, sugar and salt together and add 3/4 cup boiling water. Stir it all together and let it sit for 5-10 minutes until the cornmeal has absorbed all the water and is kind of half-cooked. Let it cool a little.

Add the ground almonds to the mixture and stir again to combine. Add the egg, 1/4 cup of the buttermilk and the melted butter. Depending on how liquid your batter is, you might want to add a bit more buttermilk. I ended up using between 1/3 and 1/2 cup and got the nice thin little pancakes you see here.

Cook by the ladleful (really, in whatever shape or size you like, just as you would normal pancakes) on a hot griddle or cast-iron skillet. Flip over when they’re nice and bubbly in the middle.

I found 3-4 minutes on the first side, 2-3 on the other side to be just about right for the little ones I was making.

Serve with the sour cream and strawberries and eat while hot and crisp from the pan (keep warm in the oven if you’re making these for a crowd; they’re so much better hot than cold).

*****ps. You can now find me posting random stuff (things I eat, photos of my cat, bits and pieces from the internet) on tumblr: http://eatinganddreaming.tumblr.com. Still trying to get the hang of it, but do come check it out if you like that sort of thing.

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  1. Yum! These look delicious…so light & bright. I have never made pancakes with polenta, I may well have to give it a try. And so know what you mean about going back to work….sooo hard to get up, I think I am still very much in relax mode!!

  2. Wow, they look pretty damn good! I didn’t mind going back to work either, probably all the wet weather meant we weren’t missing much. Mind you first day back was pretty grim to discover I have to fly next week to our Sydney office to make people redundant…puts everything into perspective.

  3. Happy 2012, and I hope that getting back to work gets better and better with the days. I like the pancakes’ idea with cornmeal (I would guess that it is not polenta but fine cornmeal?), and probably nice and yellow :-)!

    THe photos look great too!

    Ciao
    Alessandra

    • Thanks Alessandra! I made it using fine-ish polenta, but not really fine cornmeal, if that makes any sense? Just soaked the polenta first in boiling water. Happy New Year!

  4. These look gorgeous! I’m making them for breakfast tomorrow ;) I’m looking forward to the honeyed sour cream…. Happy New Year!

  5. I am trying to clear out my Google Reader backlog after spending an internet-less break up north. It would be a much faster task if I didn’t keep getting pinged with inspiration from posts like this!

    Delicious! I love the idea of mint and vanilla with the strawberries. It would produce such a nostalgic but fresh combination.

    Hope you’re settling into being back at work. I have to tackle that feat come Monday, and definitely not looking forward to dealing with the mess I left behind on my last day of 2011!

  6. […] – Cornmeal Griddlecakes with Vanilla-Mint Strawberries and Honeyed Sour Cream. Soooooooo good. I planned to make them a few days ago but got held up… now looking forward […]

  7. I have a half bag of cornmeal and a hankering for cornmeal griddlecakes, an overgrown bush of mint and a desire for vanilla mint strawberries.. Beautiful – thanks :)

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