Man, I love the Bay Area.
I really do. Especially when mornings look this this:
And all I want is this:
With a side of pancakes, of course.
But seriously—our lives seem to shifting out of wine country and into the Bay Area more and more, and even though I love Sonoma County, Marin County is quickly becoming one of my favorite places. For the past couple weekends, I’ve been helping Adam move to his new pad closer to the city (and by “helping” I mean hanging his clothes while he and the guys carry in boxes) but in our down-time, we’ve gotten to do a little exploring in the area.
And by exploring, I mean eating. Duh.
So far, one of our favorite places around town is Cibo, a little coffee shop that carries the “famous” Blue Bottle Coffee (if you’re from San Francisco you know what I’m talking about) as well as a variety of baked goods, yummy panini and salads. Well, we went the other morning and I had the special: cornmeal pancakes with a fried egg and fruit.
The pancakes were deliciously dense, a little on the grainy side and unlike any pancake I’ve ever had. In the best way possible. I knew I had to recreate the recipe at home…stat.
If you’re a fan of thick, hearty pancakes you’ll love these! I was full after eating only one and that never happens. Trust me.
I made a quick and easy strawberry sauce to top my pancakes with….and ended up eating the majority of it with a spoon straight out of the pot.
I used the extra strawberry sauce to make strawberry margaritas. Because what goes better with pancakes than margaritas?!?
If you said a bloody mary with bacon in it, you’re probably right.
But I had to work within my means. And my means usually involves tequila.
I wrapped leftover pancakes in tin foil and stuck them in the fridge….and voila! A gourmet breakfast was ready in thirty seconds the next morning. You could also try freezing them between pieces of wax paper and reheating in the toaster oven.
Because of the cornmeal, these guys are a little heartier than normal buttermilk pancakes and thus, hold up better.
Try spreading them with peanut butter and strawberry sauce..it will blow your mind.
Lemon Cornmeal Pancakes with Strawberry Sauce
1 cup buttermilk
1 cup cornmeal
1/2 cup flour
zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp sugar
2 tbsp cooking oil
butter to grease skillet
for strawberry sauce—
1 cup fresh or frozen strawberries
1 tbsp sugar
seeds from 1 vanilla bean (or 1 tsp vanilla extract)
Combine the strawberries, sugar and vanilla in a small saucepot over low heat. Cook the strawberry mixture for about 20 minutes, until it’s juicy and jam-like. At this point, most of the strawberries will have broken down. Remove from heat and set aside while you make the pancakes.
Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended. In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.
Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful—they brown quickly!
Top pancakes with strawberry sauce and serve.
45 minutes (includes time to make strawberry sauce)