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
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.