My favorite time of the entire week is Sunday morning. Sundays have absolutely no strings attached - no place you need to be, and the entire day ahead of you to take care of things, leaving the morning-time carefree. That's why Sunday mornings are the one time where you can truly appreciate the morning for all that it is meant to be, no matter how you approach it.
Sometimes you feel like lazing in bed, drinking a cup to Irish Breakfast tea, reading a good book. The sun seeps in through your curtains so you can see dust dancing in the air, you can hear your neighbors beginning their days, taking morning walks and letting their toddlers explore the world around them, and best of all your blankets are nice and snuggly warm. You know that your world doesn't have to start until you close your book, finish your tea, stretch out your sleepy muscles, and slowly climb out of your covers.
But other times, you anticipate the early morning, eager to wake up and see the dew-covered grass and grey, cloudy sky, for the sun hasn't made its appearance yet. It's on mornings like this where you have to grab a comfy sweatshirt and slippers because the air inside is still chilly. You can open the curtains to let in the greyish light of dawn and smile because the world feels like it's yours - no one else is up to enjoy the small pleasures of the morning.
And the best part about it? Sundays are perfect days for baking. No matter what time you wake up, you can revel in the fact that there is nowhere you need to be, so you can spend your time creating something wonderful in the kitchen. It's the one time during the week where you can indulge in making a breakfast so involved that by the time you're finished, the sink is piled high with dishes.
While these cornmeal pancakes aren't necessarily complicated, they are so unique and yet quintessentially classic that I thoroughly enjoyed sitting down in front of my window to eat my Sunday pancake breakfast and watch the world go by. These pancakes are so hearty and lightly sweet, that I literally felt like I had traveled back to the days of covered wagons and was sitting at a carved wood table inside of a log cabin. I closed my eyes and savored every bite's complex flavor and wonderful, spongy texture.
So next Sunday morning, whether you choose to spend some extra time snuggled up under the covers or get up early to greet the sun, try these pancakes. I can assure you that they will be a delicious addition to what is sure to be a most wonderful Sunday.
Adapted from Joy the Baker
Makes 16-20 pancakes
1 large egg
1 1/4 cup buttermilk
1 generous Tablespoon honey
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup yellow cornmeal
1. In a small bowl whisk together egg, buttermilk, honey, vanilla extract and butter. Set aside.
2. In a medium bowl whisk together flour, salt, baking soda, and baking powder
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Add the cornmeal and stir until just mixed. The batter may be a bit lumpy.
5. Drop a large spoonful of batter onto a hot, greased griddle or cast iron skillet.
6. Flip when browned and cook through. Place on an oven proof plate in a 200 degree F oven to keep pancakes warm while you cook the rest of the batter.
7. Serve with maple syrup, molasses or blackberry syrup.