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

Apples (optional)


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.