My mornings, in case anyone cares, typically run like this: wake up, get ready, check email, make coffee, laugh at something on Gawker, cry over a post on Thought Catalog, write emails and blog entries that I meant to write yesterday, eat.
Usually, cereal and peanut butter do the trick, but gosh some mornings are just so long that by the time I’m ready to eat, all I want is a hearty, warm, fresh-off-the-griddle breakfast. Pancakes almost always do the trick. My go-to pancake recipe is a standard but delicious affair, but I was looking to try something new. There was a recent New York Times slideshow dedicated to gluten-free recipes, and this struck my eye. (Mostly because I discovered we had a vial of pine nuts while packing up our old kitchen and I’ve been waiting to use them, but still.)
The cornmeal pancakes, I will admit, were not my favorite. Would I make them again? Yes. Do I crave them every waking moment the way one craves lightly toasted whole wheat pancakes drizzled with syrup? No. Your call on that one. The pine nuts and vanilla were a splendid inclusion–one that I never would have thought of on my own. Honey as a syrup was also a nice choice and managed to not overpower the plethora of flavors already involved.
I had a boatload of Lancaster-grown strawberries left over from my birthday, so they made it in the mix, too and–voila!–brunch at it’s best. Now, time to go make breakfast.
1 1/2 cups cornmeal
1/2 teaspoon salt
1/2 cup milk
2 tablespoons olive oil
1 teaspoon vanilla extract
1/2 cup pine nuts
Honey and strawberries, for serving
Combine the cornmeal and salt with 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, about five to ten minutes. Gradually stir in the milk until the batter is spreadable but still thick. Stir in oil, vanilla and pine nuts.
Place large skillet over medium high heat and add a pat of butter. Once melted, pour a generous serving of batter on top. Cook each side until bubbles begin to form, about three to five minutes. Once cooked, add to plate and garnish with honey and strawberries.