Cornmeal Pancake Recommendation

Ben and Kay gifted us some buttermilk, so we made these cornmeal buttermilk pancakes from Bon Appetit. Made a couple of substitutions–used a full cup of cornmeal, ¼ white flour, and ¼ whole wheat flour. Because if you’re making hearty/grainy pancakes, you should go ALL IN.

We also threw in an assortment of leftover fruit, including some close-to-death strawberries, is-it-mold-or-is-it-dirt CSA nectarines, and not-really-cherry-season-yet cherries. Result: five stars, seriously. I am not normally a pancake fan (they are often soggy and overly sweet), but this was one of the best breakfasts I’ve had in awhile.

Oh, and we saved the leftover batter and used it the next day for a savory breakfast as the base of an open-faced egg, bacon, and avocado sandwich. Still fantastic.