I haven’t forgotten my New Year’s resolution this year. I haven’t done a very good job following it, but at least I haven’t forgotten.
I simply wanted to use my cookbooks more often. I love buying cookbooks, and I love looking through them, and I love the cookbook shelf I had built in my kitchen, but when it comes time to choose recipes, I default to my database and the internet all too often. The spreadsheet I made to track cookbook usage this year was neglected.
Until one night recently when, for no special reason, I sat down with a pile of cookbooks and started flipping. Other favorites got set aside as I put breakfasts, dinners, and snacks on the menu, all from one book, Sara Forte’s Sprouted Kitchen. Something snagged me about her cookbook that night, probably the healthy, quick, interesting meal ideas. Interesting, like adding thyme to cherry compote. Interesting, like making pancakes with cornmeal and honey.
I should let this be a reminder of why I need to pull out my cookbooks more often. Such undiscovered treasures are hidden on those shelves! I loved the extra cornmeal crunch in these pancakes, along with the honey notes. The cherries make these a summer reminder of a winter promise I made to myself.
Cornmeal Pancakes with Cherry Compote (slightly adapted from Sara Forte’s Sprouted Kitchen Cookbook)
1 pound Bing cherries, seeded and quartered
2 sprigs thyme
¼ cup water
¼ cup honey
1 cup cornmeal
2 tablespoons honey
¾ cup boiling water
¾ cup (3.6 ounces) all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons brown or turbinado sugar
¾ cup buttermilk (or ½ cup plain yogurt and ¼ cup milk)
1 tablespoon canola oil, plus more for cooking the pancakes
1. For the compote: In a medium saucepan over medium heat, heat the cherries, thyme, and water, stirring occasionally, until the cherries start to break down, about 3 minutes. Stir in the honey and salt; set aside.
2. In a large mixing bowl, stir together the cornmeal, honey, and boiling water. Let sit 5 minutes to soften the cornmeal. Meanwhile, in a separate small bowl, mix the flour, baking soda, and salt. In a medium bowl, whisk together, the egg, sugar, buttermilk, and oil. Whisk the buttermilk mixture into the cornmeal mixture until thoroughly combined, then gently fold in the flour mixture. Let set 5 minutes.
3. Heat a non-stick skillet or a griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour the pancake batter onto the hot griddle. When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.
4. While the pancakes are cooking, warm the compote; remove the sprigs of thyme. Serve the pancakes topped with compote.