Cornmeal Pancakes with Blueberry-Maple Syrup

We made these in the beginning of May and somehow slipped through the cracks with never getting on the blog! *This was also during my no picture time due to camera acting weird, sorry!*

They are simply amazing and a must make ASAP!

Ingredients for Pancakes:

3/4 cup all purpose flour

1/2 cup cornmeal

3 tablespoons light brown sugar

1 teaspoon baking powder

1/4 teaspoon fine salt

1/8 teaspoon baking soda

1/8 teaspoon freshly grated nutmeg

2 large eggs, separated and at room temperature

1 cup buttermilk, at room temperature

1/2 cup milk, at room temperature

3 tablespoons unsalted butter, melted

1/2 teaspoon pure vanilla extract

Blueberry Maple Syrup (recipe below!)

Preheat the oven to 200 degrees. Set a wire rack on a baking sheet and place in the oven.

Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup. Whisk the buttermilk mixture into the flour mixture to make a thick batter - take care not to overmix or the pancakes will be dense. In another bowl whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter.

Heat a large cast iron skillet or nonstick skillet over medium heat and coat the surface lightly with butter. Using about 1/4 cup per pancake, pour the batter into the skillet, leaving space between pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Keep the cooked pancakes warm in the oven while you cook the remaining batter. Serve the pancakes hot with warm Blueberry-Maple Syrup.

Ingredients for Blueberry-Maple Syrup:

1 cup blueberries

1/4 cup maple syrup

1 cinnamon stick

1 tablespoon unsalted butter

1 teaspoon lemon juice

Toss the blueberries with the maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes. Remove from the heat, discard the cinnamon stick, and stir in the butter and lemon juice. Serve warm.

These were simply to die for and because there are no pictures...you are going to have to take my word for it! :)

Enjoy!

Baked Eggs with Farmhouse Cheddar and Potatoes

This was an amazing meal! Great flavor!! I highly recommend making this ASAP! :)

Here we go!

Ingredients:

3 tablespoons unsalted butter

1 1/2 pounds red skinned potatoes, diced

1/4 chopped fresh flat-leaf parsley

2 large garlic cloves, minced

1 teaspoon kosher salt

Freshly ground black pepper

8 large eggs

1 cup shredded extra-sharp Farmhouse Cheddar (4 oz) we used a little more!

*we couldn't find Farmhouse Cheddar so we used a extra-sharp Vermont Cheddar

Preheat oven to 400 degrees

Melt the butter in a large, well seasoned cast iron skillet over medium heat (we don't have a cast iron skillet, so we used a 5 quart saute pan). Add the potatoes and cook, stirring occasionally, until tender and brown. Stir in the parsley, garlic, salt and pepper and remove from heat.

Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny. Sprinkle the cheese over the eggs and continue baking until it just melts. Serve immediately!

Again, this was AMAZING!!

Enjoy!