buttermilk corn cakes

Last Sunday, I woke up early. Joey had been up half the night making art.

I think it’s time to get him a desk. I didn’t know where we would eat breakfast. But the light was coming in just so on all the paints and papers, and so I ignored his mess and made my own. I knew that we had the whole day to clean up, and in our pajamas.

I’m always game for a new pancake recipe. You?

This one is a keeper…puffed up clouds with the slightest crunch of cornmeal. I chopped up apples and cooked them in apple cider. And with maple yogurt? Who needs a table? These are so good–eat them on the floor.

Just in time for the weekend… Hope it’s a slow one, friends.

Buttermilk Corn Cakes
from Millie Katzen, Sunset Cafe

serves 3-4, but easily doubled (and batter keeps great in the fridge for a few days)

1/2 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon unsalted butter, melted
butter for the pan

Combine the dry ingredients in a mixing bowl. Combine the buttermilk and the eggs in a liquid measure and beat together. Beat in vanilla. Pour wet into dry and combine with a few swift strokes. A few lumps are fine. Heat your griddle or skillet over medium heat. Melt the butter. With a 1/4 cup measure, pour circles of batter into the pan. Let cook for 2-3 minutes, then flip and cook for 1-2 minutes, or until golden on each side.