Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.
I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.
Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!
The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!
Everyone gets whisked together to make a not too thin, not too thick batter.
These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.
They cook a bit quicker than regular pancakes too. They just need about one minute on each side.
And then they’re ready to be topped with that almond butter.
Go for it!
You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. ;)
- 1 apple, chopped
- 1 t lemon juice
- ½ C cornmeal
- ½ t baking soda
- 1 t baking powder
- pinch salt
- 1 egg
- ½ T maple syrup
- 1 t coconut oil (plus more for cooking)
- ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
- almond butter, for serving
- lemon zest, for serving
- maple syrup, for serving
- lemon juice, for serving
- Toss apples with lemon juice. Set aside.
- Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
- Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
- Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.