Cornmeal Pancakes with Maple Orange Butter
Saturday and Sunday mornings are everyone’s favorites, of course. Sleeping in, Saturday morning cartoons, and big yummy breakfasts… I can recall pancake breakfasts from my childhood with so much fondness, and I always loved pancakes for dinner. I always feel so luxuriant when I make a special breakfast, especially during the week, so when I recently started working from home on Wednesdays I knew I had to do a pancake breakfast for Joshua and I.
When I started thinking about what sort of pancakes I wanted to make, my imagination started running wild, but when I looked in the refrigerator, I realized I had no milk and no buttermilk. It was also pouring rain. Running out into the downpour would have put a cramp on my “stay-in-my-pj’s-all-day” style.
What I did have in my fridge was Greek Yogurt which I knew would make a rich, dense, and super creamy yet slightly tart and highly textured corn meal pancake. These hot cakes are the perfect canvas for a maple orange zest butter (which incidentally tasted just like creamsicles). This is a great rainy-day breakfast to eat while hanging with your sweetie while still in your PJs.
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Ingredients Gluten Free Cornmeal Pancakes
- 2 cups whole milk Greek yogurt
- 1/2 cup whole grain gluten free flour
- 1 cup medium ground organic cornmeal
- 1 tsp maple syrup
- 1 heavy pinch sea salt
- 3 eggs
- 1 teaspoon baking soda
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Instructions: Gluten Free Cornmeal Pancakes
- Preheat oven to 200º & place a baking sheet lined with parchment paper inside.
- Blend all ingredients in a blender or food processor until well-combined. Refrigerate batter for at least 15 minutes.
- Heat a well-seasoned cast iron skillet (or two) or griddle over medium high heat and melt a little butter for your pancakes. Cook pancakes until golden brown and set at the edges before flipping. Once you flip to the second side, they’ll cook quickly. Move the cooked pancakes into the oven to stay warm.
- INGREDIENTS MAPLE ORANGE BUTTER
- 1 stick of organic butter
- 3 tbsp maple syrup
- zest of 1 large orange
- INSTRUCTIONS
- Add butter, maple syrup, and orange zest to food processor and mix up well until whipped and beautifully sherbet-colored.
You had me at cornmeal pancakes! This screams to my Southern insides like you would not believe – I know what's for breakfast next weekend.
Hey Kimmie,
I\’m crazy about cornmeal too. I\’ll put it in just about anything. Have you had warm polenta cakes? Mmm I had them at Flour + Water with corn ice cream and basil syrup. We should get together and cook sometime. We\’re so close and you said you have a great big kitchen…
X
Sabrina
pancakes looks so good.. i m the always one wake up first in my family at weekends , and i mostly cook crepes(pancake but salty:) )) for my family, in Turkey our breakfasts arent sweet, it s salty… 😉
I love crepes, and mostly, in my home, we eat savory breakfasts too. I\’d love to know your favorite crepe recipes or your favorite Turkish breakfast. I\’m guessing it involves some yogurt yes?
excellent breakfast! 😀
pan cakes looks delicious
It's wonderful that you made pancakes without milk. Very creative with the yogurt. And butter that tastes like creamcicles… I gotta try that.
Thanks, I love yogurt, and what\’s more, I love staying warm and dry and in my PJs! Lovely blog you\’ve got. Your new mac and cheese dish looks delectable!
I love cornmeal and the maple orange butter brings your pancakes to another level….YUM!
Thanks and they just couldn’t be simpler, which I just love. I hope you love them too.
Yours look so simple and delicious. I love the butter too. Wow.