Corn Flour, Yogurt + Cheddar Pancakes with Skillet Greens and Apricot Peach Preserves

IMG_1362These pancakes are all of the important things: sweet, savory, salty and simple. I love pancakes loaded with fruit and maple syrup, but they are a dessert food and often give me headaches if I eat them first thing in the morning. I’ve made these with fresh mozzarella, and I think any melty cheese would be great. You can use any greens you have on hand and these are delicious paired with quality sausage or bacon (the first time I made them I had maple blueberry sausage from the market on hand). These pancakes and my parents visit made my new cabin in the woods feel like a home. It was filled with the smells of good food and filled with the sounds of good company all week and it is good to remember how to settle into a place and make it your own. 

Corn Flour, Yogurt + Cheddar Pancakes
with Skillet Greens and Apricot Peach Preserves

 ½ cup Bob’s Red Mill Cornflour
½ cup whole wheat flour
1 tsp salt
1 cup plain whole milk yogurt
¼ cup butter, melted
1 egg
2 tbsp cheddar cheese, sliced
2 handfuls arugula (or kale, or whatever greens you have)
1 handful basil
1 squash, chopped
Apricot-peach preserves
Maple syrup
Butter
Sea salt & pepper
Lemon juice 

Method:

 Heat a skillet to medium/high and add a tbsp of butter. Add the squash and cook until slightly softened and browned. Add the arugula and the basil. Sauté until the greens are wilted. Squeeze a little lemon juice on the mix and cover to keep warm.

 In a large bowl, combine the two flours and salt. In another bowl whisk the yogurt, butter and egg together. Combine the wet and dry ingredients and add the cheese. Heat a skillet to medium/high and spoon in little circles of batter.

Cook until the pancakes are crispy on both sides. Serve on a plate, topped with the vegetable mix, a spoonful of preserves and maple syrup on the side.

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