Thursday, February 10, 2005
breakfast—it's what's for dinner
I love breakfast. I love it so much that sometimes I have it for dinner, like tonight. I wanted to make something from the new issue of Cuisine at Home, but I was rapidly tiring and wasn't up for anything too complicated for dinner.
Breakfast food isn't complicated. At least this breakfast food wasn't.
So, what you see in the glare-y photo (sorry) is Cornmeal "Hamcakes" w/ Pineapple Maple Syrup. Read extended entry for recipe.
Ingredients:
2T unsalted butter, divided
1C ham, cubed
1C fresh pineapple, chopped
1/4t cinnamon
1C maple syrup
1/2C yellow cornmeal
1/2C flour
2T sugar
1/2t baking powder
1/4t baking soda
pinch of salt
1C buttermilk
2 eggs
3T unsalted butter, melted
1t vanilla extract
How-to:
Melt 1T butter in skillet, add ham and sautee until brown; remove
Add 1T butter, pineapple, cinnamon to the pan. Sautee until fruit is slightly browned. Off heat, stir in syrup and set aside.
Preheat pancake griddle/skillet to 400 degrees F.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt in a bowl.
Blend buttermilk, eggs, melted butter, vanilla in another bowl.
Add wet ingredients to dry, stir until just evenly moistened. Fold ham into batter.
Pour 1/4C batter onto griddle for each pancake. Cook til brown on bottom, flip and cook other side.
Serve with the pineapple syrup (and the extra pineapple if you want!)
go to main page
I love breakfast. I love it so much that sometimes I have it for dinner, like tonight. I wanted to make something from the new issue of Cuisine at Home, but I was rapidly tiring and wasn't up for anything too complicated for dinner.
Breakfast food isn't complicated. At least this breakfast food wasn't.
So, what you see in the glare-y photo (sorry) is Cornmeal "Hamcakes" w/ Pineapple Maple Syrup. Read extended entry for recipe.
Ingredients:
2T unsalted butter, divided
1C ham, cubed
1C fresh pineapple, chopped
1/4t cinnamon
1C maple syrup
1/2C yellow cornmeal
1/2C flour
2T sugar
1/2t baking powder
1/4t baking soda
pinch of salt
1C buttermilk
2 eggs
3T unsalted butter, melted
1t vanilla extract
How-to:
Melt 1T butter in skillet, add ham and sautee until brown; remove
Add 1T butter, pineapple, cinnamon to the pan. Sautee until fruit is slightly browned. Off heat, stir in syrup and set aside.
Preheat pancake griddle/skillet to 400 degrees F.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt in a bowl.
Blend buttermilk, eggs, melted butter, vanilla in another bowl.
Add wet ingredients to dry, stir until just evenly moistened. Fold ham into batter.
Pour 1/4C batter onto griddle for each pancake. Cook til brown on bottom, flip and cook other side.
Serve with the pineapple syrup (and the extra pineapple if you want!)
go to main page
Labels: food
