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Yet another pancake recipe to get you going every morning instead of that boring bowl of soggy cereals!



1 1/2 cup all purpose flour

1 1/2 cup yellow cornmeal

1/2 teaspoon kitchen salt

3 tablespoons baking powder

4 tablespoons brown sugar

2 1/4 cups full cream milk

2 large eggs, room temperature

3 teaspoons vanilla extract

4 tablespoons butter, melted


  • Mix together flour, cornmeal, salt, baking powder, and sugar in a mixing bowl and set aside.

  • In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.

  • Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount milk.

  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop 1/4 cup batter per pancake.

  • Cook till golden brown on both sides. Stack three pancakes with a pat of butter between each.

  • Drizzle pancakes with warm maple syrup and serve immediately. Makes 3 generous servings.

Cornmeal Pancakes

Make this fabulous crêpe cake for a show stopping dessert by stacking layers of homemade crêpes, fluffy whipped mascarpone and a good dose of Bonne Maman apricot preserves [or your favorite jam] and topping the lot with roughly chopped pistachios. The recipe from Honest Cooking makes about 15 thin crêpes so you will end up with a fairly tall tower so I recommend freezing the cake after every 3-4 layers to make assembly easy, or rather, less messy. If you do not want the hassle of making a crêpe cake, you can always serve the crêpes rolled up with the mascarpone and apricot filling or with a assortment of gourmet jams on the side for your guests to have their pick.



For the Crêpe Batter

1 cup all purpose flour

1 cup full cream milk

3/4 cup cold water

3 large eggs, room temperature

3 tablespoons unsalted butter, melted

1 teaspoon granulated sugar

1/4 teaspoon kosher salt

For the Mascarpone Filling

2 cups mascarpone cheese

1/2 cup heavy cream

1 tablespoon powdered sugar

1/8 teaspoon kosher salt

13oz Jar of apricot preserves

1/4 cup pistachios, roughly chopped


  • For the crêpes, combine all ingredients in a blender. Process until combined. Do not over mix.
  • Rest the crêpe batter for at least 1 hour at room temperature or for up to 24 hours in the fridge.

  • For the filling, whisk chilled cream over high speed for about 1 1/2 minutes until soft peaks form.
  • Add mascarpone, sugar and salt to bowl. Whip for about 1-2 minutes over medium-high speed.

  • Fold the whipped cream into mascarpone mixture. Cover and refrigerate until it is ready to use.
  • For apricot topping, add 1/2 cup preserves to a small sauce pan with salt and 1 teaspoon of water.

  • Bring to a simmer for about 3-4 minutes. Add additional water, as needed, if it becomes too thick.
  • Lightly grease a 10-inch nonstick crêpe pan with butter and pour 1/4 cup crêpe batter into the pan.

  • Rotate pan in a circular motion to coat the bottom evenly. Cook for 1 to 1 1/2 minutes on one side.
  • The top should be dry and bottom side is lightly brown. Flip it and cook for about 30-60 seconds.

  • Repeat with remaining batter. To serve, spread about 1 tablespoon of apricot preserves on crêpe.
  • Top with about 3 tablespoons of the mascarpone filling. Spread evenly, do not blend the layers.

  • Continue to stack crêpes with alternating layers of apricot and mascarpone, ending with crepê.
  • Drizzle with apricot topping and scatter chopped pistachios on top of cake. Serve immediately.

Mascarpone and Apricot Crêpes

While plain buttermilk pancakes are a breakfast treat in themselves, you can make them a tad more special with roasted strawberries on top. Cooked until tender alongside vanilla beans, these mushy berries will have you giving up on strawberry jam every time you need a syrupy fruit topping for pancakes, waffles or ice cream. The recipe from Epicurious, uses buttermilk which we cannot find easily here but you can substitute by thinning a cup of unsweetened yogurt with 3/4 cup semi skimmed milk with equally delicious results.



For the Roasted Strawberries

4 cups strawberries, hulled

1/4 cup granulated sugar

Pinch of kosher salt

1 vanilla bean, split lengthwise

For the Buttermilk Pancakes

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs, room temperature

1 3/4 cups buttermilk

3/4 teaspoon vanilla extract

3 tablespoons melted unsalted butter

1/4 cup toasted sliced almonds


  • To roast the strawberries, preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish.

  • Scrape in vanilla seeds, add pod and stir to combine. Roast, stirring occasionally, until juices are bubbling.

  • Roast for 15 to 18 minutes. Let cool slightly and discard pod. To make the pancakes, whisk flour and sugar.

  • Add salt, baking powder, and baking soda, then beat in eggs, buttermilk, vanilla extract and melted butter.

  • Batter will be slightly lumpy. Heat a large griddle or 2 cast-iron skillets over medium; brush it with butter.

  • Drop batter by 1/4 cupful onto griddle. Cook until bubbles form on the surface and the underside is golden.

  • This will take about 2 1/2 to 3 minutes. Flip and cook until it is lightly browned for 2 1/2 to 3 minutes more.

  • Serve pancakes topped with roasted strawberries and sprinkled with almonds. Makes 12 (4-inch) pancakes.

Buttermilk Pancakes with Roasted Strawberries

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