The Perfect Smoky Mountain Breakfast

From a cabin in the mountains, of course.  Cornmeal Buttermilk Pecan Pancakes with Orange Syrup and Peppered Ham Fries.


3/4 cup cornmeal

3/4 cup flour

3 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

2 eggs

3 tablespoons melted butter

2/3 cup chopped pecans

1 ham steak, cut into 'fries'

2 tablespoons butter

2 teaspoons black pepper

1 1/2 cups maple syrup

1/2 cup orange juice

      The Recipe

In a large bowl, combine cornmeal, flour, sugar, baking soda, baking powder and salt.  In a medium bowl, whisk together eggs, buttermilk and melted butter.  Add to the dry ingredients and mix well.  Stir in pecans.

In a large skillet, heat a little vegetable oil.  Spoon pancake batter in pan with a ladle.  Watch carefully and turn when browned.  If you have to do it in batches, keep cooked pancakes warm in the oven.

Meanwhile, melt butter in a medium skillet until lightly browned.  Add ham fries and cook until browned, seasoning with the pepper.  In a small saucepan, heat syrup with orange juice.  Makes 10 6" pancakes  (enough for 3 or 4).  Option:  Serve with slices of apple.



Share |
Copyright © by Robin Benzle. All Rights Reserved