Blueberry Cornmeal Pancakes With Honey Butter + other fuel foods

okay, my frittata failed.  it at least tasted good

The night before going to Arizona I couldn't sleep.  I almost can never sleep before travel days.  Even in elementary school I never slept the night before a field trip.  With the extra hours I decided to make a large breakfast for my family before our morning flight.  

Menu:

Blueberry Cornmeal Pancakes With Honey Butter

Oatmeal With Warmed Soymilk, Candied Figs, Walnuts, And Cinnamon Apples

Vegetable Goat Cheese Frittata

Blueberry Cornmeal Pancakes

Ingredients:

1 cup all-purpose flour

1/2 cup cornmeal

1/4 cup sugar (separated)

1 1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt (kosher or coarse)

1 1/2 cup low fat buttermilk

1/4 cup milk

3 tablespoons butter

1 large egg (yolk separated from the white)

2 cups fresh blueberries

1. soak the cormeal in the buttermilk overnight.  This is an optional step. Soaking overnight smoothes out the grittiness of the cornmeal but if you like the gritty texture, feel free to skip this step

2. melt the butter and cool to room temperature

3. sift together the flour, baking soda, 2 tablespoons of sugar, baking powder, and salt

4. in a separate bowl combine the butter, the milk, the cormeal/buttermilk mixture and the egg yolk

5. add the dry ingredients to the wet ingredients and mix until just combined

6. beat the egg white until it holds stiff peaks and then fold very gently into the batter (this may seem like an unnecessary step but it makes for a fluffier lighter pancake.  but if you're in a rush feel free to just combine the whole egg with the wet ingredients rather than adding them separately)

7. heat up a griddle at medium-low heat and brush with melted butter

8. meanwhile toss the blueberries with the remaining sugar

9. ladle a large spoonful (I like my pancakes small so I put about 3 tablespoons of batter per pancake)

10. arrange the desired number of blueberries on top of the pancake

11. when large porous holes start to bubble up on the wet side of the pancake, flip and cook for about one minute more

12. serve with maple syrup and honey butter

Honey Butter

1/2 stick of butter

2 tablespoons of honey

Simply whip room temperature butter with honey until the butter is fluffy

The Griddle Cafe

Having a 1,200 calorie day-starter meal seems unholy but let's just assume we'll burn it off as the day goes by.  The Griddle Cafe specializes in pancakes mostly, their list extending from the basic buttermilk and then adding to that formula with things like crushed oreos and frosted flakes.  I ordered the Tis The Season pancakes which was their buttermilk batter mixed with pumpkin pie filling.  I had been talking to Janice and Nancy about pumpkin pie the week previous, so this seemed like a good idea.  I ordered the short stack but still couldn't finish half of one pancake.  The short stack comes with two pancakes approximately the size of a newborn infant.  I didn't even add syrup because the pancakes were sweet enough on their own.  Probably a bit too sweet for me.  On the plus side, the pancakes were very fluffy and hold up well to next-day microwaving.  Thomas ordered the french toast, which he claimed to be, "the best french toast I've ever had".  Okay. Probably the best part of the meal was their side order of griddled potatoes.  The side portion was spilling off the side of the plate and there was an excellent layer of burnt potato-stuff on the top.  The whole meal was pretty affordable and I'll probably go again, though I'm not exactly planning my next trip-I have to come down from my sugar high first.  But, I suppose it's telling that right after that meal, Thomas and I went directly to Kiss My Bundt.  

also, I apologize for the quality of my photos.  I keep forgetting my camera and so I've been using my phone camera

7916 Sunset Blvd

Hollywood, CA 90046