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Sunday Morning at
Charlotte's
Corn Pancakes with Pine Nuts and Maple Berry Syrup Chicken Habañero Sausage Freshly Squeezed Orange Juice Coffee
Corn Pancakes with Pine Nuts and Maple Berry Syrup
1 ½ cups flour 1 cup yellow cornmeal 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 2 ½ cups buttermilk 2 tablespoons honey 3 tablespoons melted butter 2 eggs ¼ cup pine nuts
Toast pine nuts in a pie tin for 5 minutes at 350º. Cool. Mix together dry ingredients. Whisk together buttermilk, honey, melted butter, and eggs. Just before cooking, add buttermilk mixture to dry ingredients and mix just until combined. Batter will be slightly lumpy. Stir in pine nuts. If mixture seems too thick, thin with a bit more buttermilk.
Using about ¼ cup of batter for each pancake, cook on a griddle over medium heat until bubbles form on top and bottom is nicely browned. Flip and cook until second side is golden brown. Serve topped with Maple Berry Syrup and with a side of Chicken Habañero Sausage.
1 16-ounce package frozen mixed berries (blackberries, blueberries, raspberries, strawberries) 2 cups pure maple syrup 4 tablespoons butter
Combine all ingredients in a sauce pan and bring to a simmer. Set aside to cool slightly. Syrup should be warm but not hot.
1 pound chicken habañero sausage 1 tablespoon olive oil
If sausages are not pre-cooked, bake them at 350º for 20 minutes. Set aside until cool.
Cut sausages in half lengthwise, then slice into ¼” slices. (I like to cut them this way into half-rounds, because I find that if I cut them into rounds the skins can sometimes give the unpleasant sensation of having rubber bands in my mouth.) Heat the olive oil in a 10” skillet. Sauté sausage until the pieces begin to brown slightly. If there seems to be a lot of grease, drain briefly on paper towels before serving.
This menu serves 4.
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