These 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
2 tbsp cheddar cheese, sliced
2 handfuls arugula (or kale, or whatever greens you have)
1 handful basil
1 squash, chopped
Sea salt & pepper
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.
My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.
Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Masa harina (for homemade tortillas)
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs.
I made this dish for breakfast and I realized after one bite that it tasted much more like dessert than breakfast. But, as I’ve never been opposed to sweet treats in the morning, I continued eating and enjoying this incredibly smooth and creamy dish. Fresh fruits from your farmers’ market friends are essential. The cream adds some richness and spicy complexity to the dish and would also do well chilled in the freezer before serving.
Summer Fruits with Coconut-Cinnamon Spiced Cream
Handful of blueberries
8 macadamia nuts
1 handful shredded, unsweetened coconut flakes
½ frozen banana
A pinch of vanilla powder, cardamom, and ground ginger
¼ cup coconut water
Slice the fruits and place them in a large bowl. Add the nuts, coconut flakes, frozen banana, spices and coconut water to a powerful blender and blend on high until well mixed. To serve, mix the cream with the fruits and top with lots of cinnamon. This can serve a few people, as it’s very filling. Garnish with mint leaves if you have them on hand.
Home now and missing these simple island style breakfasts. I ate this almost every morning, sometimes for dessert too. The lilikoi offsets the sweet of the papaya so perfectly and I just love how it fits so beautifully inside the carved out papaya. Just looking at this makes me crave the sweet ocean, fresh fruit, and sun kissing your skin all day.
Plain, whole milk yogurt