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Quick and Easy Savory Pancakes

October 9, 2015
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Hey y’all! Fall is well on it’s way. It’s been a rough few weeks in New York. Lots of rain and a very strange mix of hot and then cool temperatures. Maybe that’s what the North East calls fall? In the 8 years that I’ve lived here, I still haven’t managed to get used to the seasonal change. And I’ll never get used to the brutal season that is winter. 

The rain has allowed me to test lots of recipes for your fall enjoyment! Some have been amazing and others… well I choose to let that go as I have with my summer sandals. As we get deeper into cooler temperatures, I find myself craving warm and savory things. My new obsession is the unexpected savory breakfast dish. Expect more of these dishes to come in the future! So you better like them or well just stop reading now. Here’s something easy to get you on my level.

Who doesn’t love pancakes? The answer is no one! I will admit that sometimes it’s hard to eat sweet, fruity pancakes… hard but not impossible! There are times though when a pancake really hits the mark. And darlings, that time is now. Yes, I’m talking cornmeal pancakes. This is so easy! Trust me you’ll be thanking me once you make them.

SAVORY CORNMEAL PANCAKES WITH SPINACH

makes 10 pancakes

Ingredients: 

1/3 c flour_MG_1031

3/4 tsp baking soda

1 1/8th c cornmeal

1 egg, beaten

1 c buttermilk

2 tsp salt

1 tbsp olive oil

1 onion, thinly sliced in long strips

2 garlic cloves

1 tbsp balsamic vinegar

pepper

Prep:

1. Combine flour, baking soda and cornmeal in a bowl.

2. In a separate bowl combine your egg, buttermilk, and 1 tsp of salt. Combine all ingredients. Let sit.

3. In a large pan, heat 1 tbsp of olive oil over medium heat.

4. Add your onions and garlic. Let cook until they brown (about 10 minutes). Flip every minute or so.

5. Add spinach and balsamic vinegar. Season with 1 tsp salt and pepper (however much you need, no judgement). Flip frequently until your spinach begins to wilt. Reduce heat to low and let sit while you make your pancakes.

4. Over the stovetop or griddle, pour about 1/4 cup of batter on to pan/griddle.

5. Once bubbles begin to appear and pop, flip pancake. Let sit till your middle is complete cooked. Repeat until batter is gone and you’ve got lots and lots of pancakes.

6. Top pancakes with your spinach and onion mixture. You can also add a bit of butter if you’re feeling like an extra delectable treat. I will admit, it is butta.

And just like that, you’ve got some decadent savory pancakes. I don’t recommend you share. Sharing is so overrated.

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2 Comments

  • Erika

    These are so gorgeous!! I haven’t made cornmeal pancakes in far too long, but you’re totally inspiring me! I love your photography <333

    February 15, 2016 at 3:49 am Reply
    • Samantha Bolton

      Thank you!!

      February 17, 2016 at 2:15 am Reply

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