The Perfect Smoky Mountain Breakfast
From a cabin in the mountains (of course). Cornmeal Buttermilk Pecan Pancakes with Orange Syrup and Peppered Ham Fries.
Ingredients
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
Apples (optional)
The Recipe
In a large bowl, combine cornmeal, flour, sugar, baking soda, baking powder and salt. In a medium bowl, whisk together eggs, butermilk 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 around the edges. If you have to do it in batches, keep cooked pancakes warm in a low 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 about ten 6" pancakes. Option: Serve with slices of apple.