peach blueberry crisp with pecan topping

This was so beautiful, but really, more importantly, scrumptious!  I brought this crisp with two other fruit desserts to a dinner party and this one was probably the most universally loved.  Fine Cooking Magazine featured this recipe months ago – it was the colors in the photo that propelled me to pull it, save it and eventually bake it.  As we spooned it out, the dessert almost glowed with blue-y purples and yellows, as well as orange and pink hues.  The pecan streusel on top added a delightful crunch and snap to this treat that paired extremely well with the soft juicy peaches and bursting blueberries.  This is great for a dinner party as you can easily reheat later in the day and serve it warm with freshly whipped cream and vanilla ice cream.  Equally good as a brunch dessert with its fruity goodness — at room temperature – also sure, paired with whipped cream and/or ice cream.  This is verrry easy to make which is an added benefit if you are a busy person who still likes to bake.  Enjoy- Double this if you want enough for a crowd – this serves only around 5-7 people (depends on portion size) – using an 8 or 9 inch square pan. peach blueberry crisp with pecan topping (adapted from Fine Cooking magazine): 3 oz (2/3 cup) all purpose flour 1/2 cup packed light brown sugar 2/3 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 oz (4 tablespoons) unsalted butter, softened 2/3 cup coarsely chopped pecans 3 cups blueberries (washed and drained on paper towels) 5 medium peaches (and or nectarines) peeled, halved, pitted and sliced 1/2 inch thick 1/4 cup sugar 2 tablespoons cornstarch 1/3 teaspoon freshly ground nutmeg 2 pinches kosher salt Preheat oven to  375 – and position rack in the center of the oven.  Lightly butter a 9 (or eight) inch pan.  Metal or ceramic – or glass as I used. In a small bowl, whisk together the flour, brown sugar, cinnamon and salt.  Cut up the butter and mix in with your hands and fingers so that the mixture readily clumps together when pressed.  Mix in the pecans.  Set aside. In a medium bowl, mix together the blueberries and prepared peaches.  In a small bowl, mix together the sugar, cornstarch and nutmeg and salt.  Next, toss this dry mixture into the fruit and mix carefully with your hands to coat. Spread the fruit (and any remaining dry mix) into the prepared pan.  Press the streusel into the fruit – in small lumps and also sprinkle all around and on top to cover. Bake until the fruit in the center bubbles – and the topping is nicely browned (I moved mine to the top rack in the oven for the last 5 minutes).  This should take about 50-57 minutes – but check before – just in case! Let cool, and serve warm.  Or reheat later in a warm oven for 10 minutes or so. Enjoy-

blackberry sour cream pie

What a truly pretty pretty pie!  Major hit. And just in time for summer entertaining (or just for you or your family).  Sylvie LOVED it – especially the graham cracker crust.  Lauren ate only the crust (oye).  But Andy – my chocolate loving son – was starving and asked for a bite which was surprising since he’s never been a pie (and custard) guy and he said, “mmmm….so good!”  Very exciting for me (although he didn’t choose it for dessert that night.)  Anyway – success, even with Rob who is not much of a pie guy either.  Alisa, Mike, Ali, Jonathan, and me – well, we all really loved this.  I keep repeating myself but not much more to say.  The creamy tart sour cream filling paired with the sweetened cooked blackberries and the awesome graham crust – well – you can imagine.  This pie is easy since it is really almost like a cheese cake baked in a pie plate. No dough to roll out and the custard easily bakes in the oven with out any trouble.  It is impressive looking with beautiful purple hues and lovely in its varied texture.  Perfect for company some time soon.  Enjoy this-

This is not difficult but there are a few different steps.  Just organize yourself and plan – and you will see that it will come together quite easily.

blackberry sour cream pie (slightly adapted from Pie Pie Pie by John Phillip Carroll):

graham cracker crust-

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
2-3 pinches kosher salt
1/2 cup (one stick) melted unsalted butter

sour cream custard layer–

1 1/2 cups sour cream
1/2 cup minus 2 tablespoons sugar
3 eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt

blackberry topping-

1/2 cup minus 2 tablespoons sugar
1/2 cup water
2 cups fresh or frozen blackberries (do not thaw frozen blackberries)
1 tablespoon cornstarch
1 tablespoon water

Preheat oven to 325 degrees.

Make the graham cracker crust.  Place the crumbs, sugar and salt in a small bowl and add the melted butter and mix to combine.  Transfer crumb mixture to a 9 inch pie pan (FYI, I think mine was 8 inches which was OK, although I wasn’t able to use all of the custard filling) and press firmly into the pan – making sure to keep it even and smooth. Press the crumbs up the sides of the pan – to the top.

Bake 8-10 minutes – until golden and firm.  Set aside to cool completely.  You can make this earlier in the day, or the day before you plan to bake the pie.)

Preheat the oven again to 325 degrees.  In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla extract and salt. Pour the mixture into the cooled pie shell and carefully place in the lower third or middle of the oven.  (If you have too much custard, don’t overfill pie.  You can place the extra in a ramekin – with some berries and bake in a water bath if you’d like an extra treat.  Or just toss the extra if you have.)

Bake for about 34-39 minutes – until the filling doesn’t have a liquidy jiggle when you shake it a bit.  The custard should look set but wet.  Remove from the oven and cool to room temp.  You can also place in the refrigerator at the is point for several hours (if you choose) before adding the berry topping.

Berries next.  In a medium saucepan, over medium high heat, boil the sugar and water, stirring a bit to help the sugar dissolve.  Reduce the heat to low and and add the berries.  Cook gently for about 5 minutes until they soften and some of the juice is released.

In a small cup – mix together the cornstarch and water.  Whisk well.  Add to the berry mixture on stove – let boil gently for about a minute – until the topping is slightly thickened.  Place in a shallow bowl (to speed up the cooling process) – and let sit and cool, stirring occasionally and very gently.

Once cool, spoon the berry sauce and berries over the cooled custard spreading it all over the pie. Refrigerate for at least 2 hours, or overnight and slice and serve.

Enjoy!

(delicious) date nut bread

This date nut bread is delicious.  Reader Heidi requested a date nut bread a while back, and I must say that it took a few tries to find a blogworthy one.  I made a sticky chewy gross one, a cake-y not enough date-y one, then some date nut cookies because I was frustrated…and then finally came upon this very good one from Baking Illustrated.  Yay.  So happy with the success!  Toasted with cream cheese – yes cream cheese, is the way to go.  The cool cream cheese, the wet juicy sweet dates, the warm bread – all make for a melody in your mouth.  I promise.  I’m not even a date nut lover – but this spoke to me!  I forced my housekeeper Sylvia to sit and eat it with the cream cheese and she later told me that she was very reluctant to eat it that way — but was so relieved when it was truly terrific.  Funny.  This bread is not too sweet but the dates themselves are – and a super contrast to the toasted nuts.  The bread looks good too – great for brunch or a hearty snack in the afternoon.  David our computer helper loved this and came back for seconds (we now barter sweets for service).  Suzanne, Lauri and Laura all split a mini loaf at the spring fair and were licking their fingers.  Success too with Jodi who loves these more old-fashioned sweets.  Mike too – the kids and I, we all thoroughly enjoyed even though we normally don’t eat this.  I’m eager to bake this bread for my sis in law Linda who will really be the true tester as this is her thing.  Oh, and Heidi too!  Fingers crossed – I’ll keep you posted.  Enjoy –

date-nut bread (very slightly adapted from Baking Illustrated, The Practical Kitchen Companion For The Home Baker):

1 cup boiling water
1 teaspoon baking soda
2 1/4 cups pitted whole dates, chopped coarse
1 cup walnuts (toasted), chopped coarse
2/3 cup buttermilk, pull to room temp
3/4 cup packed (5 1/4 oz) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 large egg, room temp
2 cups (10 oz) all purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking powder

Preheat the oven to 350 degrees.  Grease a 9×5 loaf pan, and cut and place parchment on the bottom, grease and then lightly dust with flour.  I used my 9×5 pan but didn’t end up filling it to the very top.  Instead I made another mini loaf as I find that I have a more even bake – when I don’t overfill.  You can also place the extra batter in a muffin pan and a make a few mini muffins on the side.  Or, opt to stuff it all in – just know that your baking time may be a bit longer than mine.

Stir together the boiling water, chopped dates and baking soda.  Cover and set aside for about 25 minutes until the water is lukewarm.

Toast the nuts.  Cool.  Chop, set aside.

In a medium bowl, stir together the buttermilk and sugar.  Add the melted (and cooled) butter, and egg and stir until well combined.

Add in the date mixture and stir until combined.

In a separate bowl, whisk together the flour, salt, baking powder and reserved nuts.  Then stir the buttermilk mixture into the flour mixture and mix until just combined and moistened.

Scrape the batter into the prepared pans and smooth the top.

Bake until the loaf is dark brown -and a toothpick comes out just clean.  My not full loaf pan took 42-46 minutes.  My little tiny one took 30.  If you fill the loaf pan to the very brim – the cookbook says it should take about 55- 60 minutes.

Rotate the pan during cooking.

When done, cool in pan for about 10 minutes.  Then invert onto wire rack to cool.  This bread stores well wrapped in plastic or in an airtight container.  And again, sliced, toasted w/cream cheese is heaven.  Please try!

 

blueberry cornmeal breakfast treat

My favorite part of Bon Appetit Magazine is the r.s.v. p. readers’ favorite recipes.  I love the letters people write – excited to share their thoughts regarding delicious meals and desserts that they’ve enjoyed all over the country.  This recipe came from a reader who stated that this cornmeal cake was her favorite breakfast treat and I guess it just spoke to me.  There were some curious ingredients in the dish and I wanted to give it a whirl.  Well, again, this was another huge hit with my foodie friend Lauren – who happens to be 11 but really seems to know her stuff!  She adored this treat.  Gave it a 10 and said it reminded her of blintzes.  Oh, and my kids too – and Rob and I both liked this a lot as well.  The flavor is new to us with a mixture of ricotta, honey and cornmeal that make this one a little bit different and goood!  The cake is crusty on the outside – and soft on the inside which I happen to love, especially the crusty part.  It is more breakfast than the boy bait from below – and really way way less sweet.  This is packed (like crazy) with blueberries and I just love that.  Especially now as the sun shines and the blueberries become sweeter and juicer.  Sliced and toasted I believe is the best way to eat this (after the first day which you should just eat as is) – with a cup of tea.  Enjoy this – another great  choice for brunch.

blueberry cornmeal cake (adapted from the Huckleberry Bakery & Cafe via Appetit May 2010):

1 1/3 cups all purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 teaspoon honey
10 tablespoons (1 1/4 sticks) unsalted butter, room temp
3/4’s plus 3 tablespoons sugar, divided
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries

Pre-heat the oven to 325 degrees.  Spray or butter a 10 inch spring form pan (at least 2 3/4 inches high) – or use a smaller pan and reserve extra batter for another pan.

In a smallish bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.  Set aside.

In another smallish to medium bowl, mix together the oil, eggs, vanilla and honey.

With the paddle attachment of stand mixer (or your hand held beaters) beat the butter and 3/4 cup 2 tablespoons of hte sugar until light and creamy.  About 4-5 minutes or so.  Scrape, mix and scrape again.

Slowly add the egg and honey mixture to the butter on medium speed.  Add it little by little waiting for the liquid to be absorbed by the butter.  Beat to blend, scrape, and mix.

On the lowest speed, add the dry ingredients and mix until just about incorporated.  Then add the ricotta and yogurt and mix until just incorporated.

Remove from mixer – and pour half the batter into the prepared pan.  Then scatter 1 1/2 cups of the blueberries on top of the batter.  Spoon the remaining batter on top of the blueberries and spread to cover.  Scatter the remaining blueberries on top, followed by the last tablespoon of sugar.  Sprinkle the sugar to cover.

Bake the cake in the lower third of the oven…bake until top is golden brown and toothpick comes out just clean.  I had to tent my cake at the end with foil as it was browning a little too much.  (Next time I might try cake strips.)  This should take 65-75 minutes – keep checking.  Cool completely, then run knife around edges if need be and unlock the spring and voila – a blueberry feast!

berry boy bait (cake)

I forgot about this cake.  Gave the recipe to my sis-in-law years ago – and thank goodness she held onto it.   I have no idea where it originated…or where the name boy bait comes from, but I can say that it is delicious!  The cake is light and fluffy, filled with fruity, sweet berries and bursts with flavor.  The light cinnamon topping adds a crisp tasty texture to the cake – which is a nice contrast to the soft and super moist interior.  This tastes like a juicy muffin in cake form.  My kids absolutely love it.  Andy is always asking for a good blueberry muffin (which I cannot seem to make!) but this fit the bill.  Their friend Lauren’s wants it for her birthday cake.  She ate it for dessert last night and breakfast this AM.  I added raspberries to the recipe which tend to break down faster than the blueberries – so if you don’t plan to gobble it up immediately, then just stick to blueberries.  Also, I pack mine with berries – so go lighter if you prefer more cake and less fruit.  This is truly lovely for brunch.  But good for dessert, or afternoon.  And yes, scrumptious with that vanilla ice cream.  Enjoy-

berry boy bait:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks butter, room temp
1/2 cup sugar
3/4 brown sugar
3 large eggs
1 cup whole milk
1 teaspoon vanilla
2-3 cups blueberries and raspberries

topping-

1 1/4 cup mixed blueberries and raspberries
1/4 cup sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease or spray a 9×13 baking pan or pyrex pan.

In a small bowl, whisk together the flour, baking powder and salt.  Set aside.

On medium high speed with paddle attachment of electric mixer – or hand held beaters, beat butter and white sugar until light and fluffy.  About 4-5 minutes.  Add the brown sugar and beat well for another 2 minutes.

Reduce speed to medium and beat in the eggs, one at a time.  Scrape, mix and scrape again.

Pour the vanilla into the milk.  On lowest speed mix in 1/3 of the flour mixture, then add half the milk, and continue – slowly adding a third of the dry alternating with the wet — finishing with the dry ingredients.

Remove from mixer and carefully fold in berries.  Pour batter into prepped pan and then scatter the extra “topping” berries all over the top.

Mix together the “topping” sugar and cinnamon – and sprinkle evenly over the berries and batter.

Bake for about 43-48 minutes – checking often as it gets close to the end.  The beauty is the moistness so try not to overcook.  This is delicious warm (although it falls apart) and also good at room temp.  Yum.  Enjoy-

chocolate chip (whole wheat) muffins

Greg kept saying…are these healthy?  Are they?  I said no not healthy at all (since he as an immediate aversion to anything whole wheat).  He sat down, took a bite and said, mmmm…good.  “These are good.”  I came clean.  Told him they were made with white whole wheat flour – and he said really?  Really?  And he said, yeah, well, these are good, but not great.  I’ll take it, these are good!  Certainly not a healthy healthy snack with the butter and sugar, but the whole wheat flour makes me happy.  Andy, Sylvie, and Danika all loved them.  Ali too – she and I both enjoy the nuttiness that the flour brings and the extra bite as well.  There are many chips and a sprinkling of sparkling sugar so really who am I kidding.  Anyway, nice treat for all – brunch, afternoon and as always in that vanilla ice cream!  Enjoy-

Add a little cinnoman or some nuts to change it up a bit.

chocolate chip (whole wheat) muffins (adapted from The King Arthur Flour catalogue):

Makes 12 muffins

2 cups King Arthur white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter (one stick)
3/4 cup sugar
2 eggs
1/2 cup milk (I used 1 percent any will do)
1 1/2 cups chocolate chips (or less as this is a lot!)
coarse sparkling sugar for topping (optional), or granulated sugar, or leave plain

Preheat oven to 350 degrees.  Line muffin pan with paper, or butter the mold.

Whisk together the flour, baking powder and salt and set aside.  (If adding cinnoman – add a 1/2 teaspoon to the dry ingredients.)

With paddle attachment, beat together the butter and sugar until lighter about 4-5 minutes.  Add the eggs, one at a time, and scrape the bowl, mix again.

Add one third of the dry ingredients on lowest speed, when almost incorporated, add 1/4 cup of the milk, then add the next third of dry ingredients, followed by remaining milk – and finish off with the dry ingredients.

Remove from mixer and fold in chocolate chips.

Spoon batter into muffin molds –  they will be full.  Sprinkle muffins with sprinkling sugar or sugar (if you are using).

Place in oven on rack in middle of oven and bake for about  29-34 minutes – – until a toothpick comes out clean.  Really try not to over bake them.

Let cool for 5 minutes, then gently pull them from the mold – and let cool on a rack.

Enjoy!

(luscious) lemon yogurt cake

Mmmmm…mmm –  lemons again!  I know, I do know that we already have a lemon cake.  But this one is yogurt based and a little less rich.  Without butter, this cake relies on the tart lemon syrup that is poured and absorbed into the cake.  The sweet and tangy glaze completes it.  It is bright yellow, super cheery and certainly easier to make than the luscious lemon pound cake.  (But don’t forgo the pound cake when the mood strikes!  Greg just asked me for the pound cake for his b-day.)  My family loved this lighter yogurt cake.  I made two decent sized loaves and as Andy left for basketball practice, he said “please save some for me!” – as if we’d eat it all!  Daniel, Lauren, Zach, Melissa – so many of the kids friends enjoyed.  Especially the glaze.  Sylvie eats the whole inside then saves her outer sweet crust for her last few bites.  Good to have a plan.  Ali said Johnathan was licking his fingers with delight.  Don’t freeze this cake with the glaze on – but if you would like, freeze with the syrup and glaze once defrosted.  Oh, I doubled and made two loaves…but obviously do what you want 🙂  Enjoy!

lemon yogurt cake(from Ina Gartens Barefoot Contessa at Home):

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/3 teaspoon kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar (divided)
3 extra large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup veggie oil
1/3 cup freshly squeezed lemon juice

glaze–
1 cup confectioners’ sugar
2 tablespoons  freshly squeezed lemon juice

Squeeze your juice and zest your lemons.  Bring eggs and yogurt to come to room temp.

Preheat oven to 350 degrees and grease a 9×5 loaf pan with butter (or spray) and line the bottom with parchment and grease again.

Whisk together the flour, baking powder and salt and set a side.

In another bowl whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest and vanilla.

Slowly whisk the dry ingredients into the wet and then with a spatula, fold in the oil making sure it is absorbed by the batter.

Bake for about 48-52 minutes or until a tooth pick comes out just clean.

In the meantime make the syrup by cooking the 1/3 cup lemon juice with the remaining 1/3 cup sugar.  Mix and heat until the sugar is dissolved.  Set aside.

When the cake is done, let it cool in pan for about 10 minutes, then carefully invert and place on a wire rack over a sheet-pan.  Poke lots of little holes all over the cake with a toothpick – and then while the cake is still warm, pour the lemon syrup all over the cake, over and over again – allowing it to soak in.  You may have a little leftover.  Let cake cool.

Next, combine the confectioners’ sugar and lemon juice and pour over the cooled cake.

Enjoy-

(moist) bran muffins with fruit and nuts

So these muffins were a nice surprise…pretty good!  They are healthier than others – packed with bran, whole grains, fruits and nuts.  Not too sweet, these are truly meant for breakfast.  I did the math and there is about 1 teaspoon of butter in each muffin – making these a decent choice for an afternoon snack for you or your kids – or really for everyone.  I warned tasters that these are healthy and “wheaty” and they all liked them – Sylvie, Greg, Andy, Zach and Lauren!  I liked them too 🙂  The addition of chunky bananas, soft raisins and toasted walnuts add a lot of flavor, texture and moistness to these little brown muffins.  An oh, they are best warm out of the oven.  Next time, I might try the same base – but substitute apples for bananas – and add a little cinnamon too.  With the raisins and nuts – really – any fruit will do.  This made about 24 muffins.  As usual, you can cool, wrap and freeze some – to re-heat each AM for a long lasting breakfast treat.  Enjoy-

bran muffins with fruit and nuts (slightly adapted from Ina Garten’s Barefoot Contessa At Home):

2 cups wheat bran (mine was coarse but any will do)
2 cups buttermilk, shaken
1/4 pound or 1 stick butter, room temp
1/2 cup light brown sugar – lightly packed
4 extra large eggs – at room temp
3/4 cup unsulfured molasses
2 teaspoons grated orange zest
1 teaspoon vanilla extract
3 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups raisins
2 cups diced banana – cut medium dice (2 bananas)
1 cup chopped walnuts, toasted (if time)

Preheat oven to 350 degrees.  Toast walnuts for 5-9 minutes – until fragrent and lightly toasted.  Set aside to cool.  Wash then zest your orange.  Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.

Line muffin pans with liners.

Combine the bran and buttermilk and set aside.  In the bowl of your mixer, beat the butter and sugar with the paddle on high speed for about 5 minutes – until light and fluffy.  Scrape and mix again.

On low speed, add the eggs, one at a time.  Scrape and mix again.  Add the molasses, orange zest and vanilla.  (The mixure may look curlded at this point but that is OK.)

Add the buttermilk/bran mixture and combine on low speed.  Then add the dry flour mixture to the batter and mix on low until justcombined.  Do not overmix.

Remove from teh mixer and fold in teh raisins, bananas and cooled walnuts.

Fill the muffin cups full and bake for about 24-29 minutes – until a toothpick comes out clean.

When you can handle the muffins – pull them from the pan.  I recently read that it is better to let muffins cool outside of the pan so that they don’t get condensation and moisture build up from the heat.

Enjoy!

(healthy) buttermilk pancakes

We all really like these pancakes.  Andy especially loves these fresh off the griddle.  I omitted the butter and replaced the white flour with King Arthur’s white whole wheat flour.  It is less dense than whole wheat and the pancakes look whiter which seems to have big appeal.  Mixed with buttermilk, eggs, and chips – these are very yummy and healthier than the norm (OK, I know the chocolate isn’t health-food, but you can add blueberries, rasberries or bananas instead.)  I slip in a little flax-seed and I’m extra happy.  As you may know, I have whole wheat pancakes in the blog – but these are what I tend to make most (for Andy).  Experiment, pick your poison and enjoy-

Look to the bottom of the whole wheat pancake recipe for photos and directions on how to freeze the pancakes and reheat for early school mornings…

buttermilk pancakes (adapted from smittenkitchen.com – which was originally adapted from Martha Stewart’s Original Classics Cookbook):

2 cups white whole wheat flour
2 tablespoons ground flax-seed
2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, slightly beaten – room temp
1 teaspoon vanilla
3 cups buttermilk
chocolate chips (to taste)
or, blueberries, raspberries or banana
(if you want to add butter you can add a bout 3-4 tablespoons, melted)

In a medium large bowl, whisk together the flour, flax-seed, baking powder, baking soda, salt and sugar.  Set aside.

Measure the buttermilk in a large liquid measuring cup – and add the eggs and vanilla to the buttermilk.  Mix a bit.

Pour the buttermilk mixture into the dry ingredients – and mix until just incorporated.  Stir in melted butter if desired.   Stir in chocolate chips, blueberries, rasberries or banana slices.

Lightly grease pans and heat over medium heat.  Pour batter onto hot pan.  I use a little less than a 1/4 cup per pancake.  Turn when the pancakes have bubbles on top and are slightly dry around the edges.  These can be tricky to flip – they are delicate but you’ll get the hang of it.  Cook other side until lightly browned.

I find I have to lower the heat as I cook the pancakes – eventually cooking on low – otherwise my pancakes burn.

You can keep the finished pancakes in the oven at 180 degrees.  Alternately, let pancakes cool – and wrap by 3’s in plastic wrap and freeze for healthy pancakes on the fly.  Enjoy!

(beautiful) blue cornmeal pancakes

The kids, Alisa, myself – we all adored these pancakes.  The blue cornmeal brings a slightly nutty taste and terrific texture to the pancake that was not only different but truly tasty.  And the blue hue was a hit with the kids (well, and the adults too!)  I will make these for brunch next time I’m hosting…and keep them warm in the oven for service.  If you purchased blue cornmeal for the blue corn biscotti (and you should…it is so very very good) – then you will have a lot of cornmeal left over.  And although you can make biscotti over and over again, it is nice to have something else to do with it.  So enjoy these, mix it up for yourself or your family and oh…yes drizzle with warm maple syrup.  Delicious.  Enjoy-

Best if you let this batter rest for 30 minutes before you cook – keep in mind if planning ahead.

blue cornmeal pancakes (from Bradly Ogdens: Breakfast, Lunch, and Dinner):

This is enough for a small crowd  6 dozen tiny 2 inch pancakes or 3 dozen medium.  Halve the recipe if you want less.  These do freeze.

2 cups blue cornmeal
2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/2 cups buttermilk
2 eggs
4 tablespoons unsalted butter, melted

Whisk together the dry ingredients.  Mix together the wet ingredients.  Pour the wet into the dry and mix until just comes together and then let batter sit for 30 minutes.

Grease (slightly) and heat griddle or pan on medium heat.  Let pan heat up.  Pour batter by skant 1/4 cup portions – or less or more depending on your taste.  The pancake will bubble and the edges will brown – then flip and cook on other side for a minute.

Serve warm with syrup.  Enjoy!