It’s been a long week of research here at Cube.  Many new products, many new artists.  I feel so completely lucky to be able to jump up from my desk and cook lunch for everyone.  To be able to play with the ingredients I love so much is such a treat.  This week I’ve made a roast chicken (with a fresh bird from Lily’s Farm) paired with a salad dressed with Citron Vinegar, a pork loin with cavalo nero and strozzapretti pasta, and fresh chanterelles with pappardelle.  Today, however, it’s breakfast for lunch.  I popped into the web room and grabbed a bag of Moretti Taragna Polenta, it works perfectly for cornmeal pancakes, giving them a nice crunch and a subtle buckwheat flavor.  We had berries left over from the market and I made my favorite Brown Butter Maple Syrup. Perfection.  Happy, happy Friday!

Buckwheat Cornmeal Pancakes with Brown Butter Maple Syrup and Strawberries

Serves 6-8 people

recipe by Rachael Sheridan

photos by Amy Sheridan

For the cakes:
6 large organic, free range eggs
3 cups well shaken buttermilk
1 cup all purpose flour
2 1/4 cups Taragna Polenta
1/3 cup sugar
1 T. baking powder
1 t. baking soda
3/4 t. salt
1 stick butter, melted and cooled

For the syrup:
1 stick butter
1 cup Pure Maple Syrup

1 pint strawberries, hulled and cut into slices

Large cast iron skillet

In a sauce pan, melt the butter for the pancakes.  Allow the butter to brown until it smells nutty.  Do not overcook.  Remove from heat and set aside.

Beat eggs in a large bowl, add buttermilk, cornmeal, flour, sugar, baking powder, baking soda, and salt.  Mix together until smooth and then mix in cooled brown butter.

Place your cast iron skillet over medium heat.  While the skillet is warming melt the butter for syrup in another sauce pan.  Again, allow it to brown until it smells nutty.  Do nut over cook.  Add the maple syrup.  Cook over medium heat for 4 minutes, stirring.  Remove from heat.

Once you have made the syrup your cast iron skillet should be preheated.  Add a good knob of butter to the pan, and once the foam subsides, add the butter by scoopfuls. Depending on the size of your skillet (and the size you want your pancakes) this can be anywhere from 1/4 cup to 1/2 cup of batter.  Cook the pancakes until some bubbles begin to form and break, carefully flip them over and cook and additional 1-2 minutes.  Transfer to a warm serving plate and repeat with more batter.

Serve pancakes with warm syrup and fresh strawberries.

Enjoy!!

Used in this post:  Mud Australia Small Jug in Citrus, Virginia Piazza Nesting Bowls, Virginia Sin Paper Plates, Plover Vine Tea Towel