I don’t often post recipes that are not entirely my own on this blog, but I had to post this pancake recipe adapted by my friend Joy and I, from Bob’s Red Mill. The pictures turned out so beautiful that even a person not particularly fond of pancakes, like yours truly, could not resist trying these.
I have to credit Joy for the perfectly round and symmetrical cakes. I do not know how a person can free-hand a pancake like she does. Aren’t they just exquisite?
I like these cakes because they aren’t cloyingly sweet. The cornmeal really gives them a substantial texture and a savory note, which I happen to love.
We topped them with some raspberry syrup and some fresh whipped cream.
All you do to make the glorious whipped cream for this dish is pour about a cup of heavy cream into a mixing bowl, add a dash of vanilla and a small handful of powdered sugar (sorry Joy, I didn’t measure-ha!), and beat the mixture until it forms stiff peaks. It’s like eating a sweet vanilla cloud and I had to resist the urge to take the mixing bowl, a big spoon, and hide in the closet.
The blue corn meal speckles the batter with little bits of indigo. When you break into them with your fork, you are greeted by a flecked interior that just invites you to bite.
If everything I made was this beautiful, food photography would be a little easier.
I have included the recipe from Bob’s in below. I hope you find an occasion this fall to enjoy a lazy, beautiful breakfast in bed. That’s called livin’ if I do say so myself.