Hey guys! Happy September. I'm just checking in to see how y'all are doing. I've missed you (and this space) and it feels good to be back. I'm still bonkers busy, but it's been good to catch my breath a little bit. Today's post is still kinda short (and I hope sweet!) but I've wanted to catch you up on some stuff that's been happening 'round here. Hopefully I'll be back shortly with something about peaches. I've been cramming them in my mouth like they are the last thing to eat on earth. It's good times! But today let's talk about these corn pancakes. I had a couple ears of corn and an almost-expired carton of buttermilk, thus these were born, with the help of Deb. I added in some pesto, chopped bacon, chives and even a few squash blossom flowers and they were simply marvelous. Served with a fresh tomato/cucumber salad one night, then on a bed of sauteed kale the next, they were a hit, and re-heat quite nicely. I bought more corn today, with the purpose of making them again. Caramelizing the fresh kernels in butter is freaking fantastic. Such flavour! I love me a good savoury pancake, and this is the jackpot recipe. Hope you think so too!
Caramelized Corn & Buttermilk Pancakes
2 tbsp butter
3/4 cup fresh corn kernels
1/8 tsp salt
1 1/4 cup buttermilk
1 tsp sugar
3/4 cup all purpose flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
3 pieces chopped, cooked bacon (optional)
1 tbsp pesto (optional)
1 tbsp fresh chives, minced (optional)
3 squash blossoms, chopped (optional)
olive oil for cooking.
Heat butter in skillet. Once melted and bubbly add corn and salt. Sauté until lightly caramelized, about 5 minutes, stirring occasionally. Remove from heat, scoop out into a bowl and set aside. Wipe out skillet.
In a large bowl, beat the egg and buttermilk. In a separate bowl, combine the sugar, flour, cornmeal, baking powder, soda. Add the dry ingredients to the wet and stir gently. Stir in the bacon, pesto, chives and squash blossoms, if using. Stir just until incorporated, a few lumps okay. Heat a large skillet over medium heat and add a drizzle of olive oil. Drop batter by ladle full and cook on one side until bubbles appear. Flip over and cook until golden. Repeat with remaining batter. Serve with fresh tomato/cucumber salad, salsa, or plain ol maple syrup. Makes about 10-12 pancakes. Recipe adapted from Smitten Kitchen.
I catered a wedding last weekend for a lovely couple. So many local fans of my blog were there, it was so fun to meet up in real-life. The menu was mostly stuff found on these pages, including: this salad, this other salad, a great chicken dish, a delicious veggie stew, and of course dessert - panna cotta and chocolate raspberry tart. It was loads of work (especially when I don't have a dishwasher!) but quite an honour being asked to provide food for such a beautiful event.
My cousin brought me a bazillion pounds of sour cherries, so for three consecutive nights I was a pitting machine. But, I've got them all tucked away in my freezer for some lovely winter baking projects. And yes, I'm still finding splatters around the kitchen...
Thankfully, I've had time to rest in between such burst of activity, and yes I did finished Season 2 of Homeland, cramming Coronation grapes into my mouth instead of popcorn. I feel like I need to join a support group or something....What will happen to Brody? Is Carrie in big trouble? When does Season 3 begin? I'm kinda twitching in anticipation...
My gluten-free pastry skills are developing quite nicely. I even made pie (pie!) the other day. Response has been overwhelmingly awesome. Do stop in at Leyda's in Saskatoon and say hi, if you get the chance. And try some pie.
And lastly, one of my favourite photos snapped this summer. Spending time with the little nieces is always super fun and kinda crazy. So much chatter and questions and cuddles! They are growing up way too quickly, and this flower child, she has her auntie wrapped around her little finger. And I wouldn't have it any other way. xoxo Renée