colazione / breakfast recipes

cornmeal pancakes + fig compote

February 18, 2016

i generally dislike thursdays because the anticipation of friday is too much. most thursdays i wake up and think it’s friday and then check my phone and the realization that i have TWO more full days of work hits me like a ton of bricks. i’m always in full blown food planning mode by today – spending any free minute on pinterest, writing grocery lists, day dreaming of what to cook, and prioritizing my cravings (no, really. i actually do this).



i don’t know if you guys feel like me in that regard, minus the crazy food lady part, but if you do, i’m here to make your thursday better – WITH PANCAKES! last week i shared a quick recipe round up in which i mentioned cornmeal pancakes and since i just really can’t resist a craving, even if i tried, i made them on family day and indulged (props to alberta’s old premiere’s son for that holiday lol). i’m giving this gift of delicious pancakes to you on a thursday, so you have ample time to get the ingredients and make these on the weekend. i know you’re probably thinking, “i’m gonna be hungover and just wanna go for brunch”, but trust me these are worth the very minimal effort. recipe after the jump!


crispy on the outside, fluffy and thick on the inside, drenched in maple syrup with a side of bacon is what your hangover deserves. i topped mine with fig compote because i had some figs leftover in the freezer that were taking up valuable space but they’re also perfect on their own. it sounds fancier than it really is, so plan your grocery list accordingly (you have to pick up mix on friday anyway), and enjoy these with a couple of mimosas then go back to bed. you won’t be disappointed.


cornmeal pancakes with fig compote

3/4 cup AP flour
3/4 cup cornmeal (i use bob’s red mill)
1/2 teaspoon baking soda
2 large eggs
1/2 teaspoon baking powder
3 tablespoons of sugar
4 tablespoons butter, melted plus more for frying
3/4 cup of ricotta thinned out with 1/4 cup of milk (i used ricotta because i had some leftover, but yogurt works well, or buttermilk but really who has that laying around)
1 pound of bacon (this is just for on the side, however, it’s not optional)

•preheat your oven to 250 and place a baking sheet with a cooling rack in the oven (you’re going to pop the pancakes in there to keep warm as you make more)
•whisk the dry ingredients together in a bowl and then whisk together (or if you have a stand mixer, use that instead for maximum laziness and maximum fluffiness) the butter and ricotta and then the eggs one at a time.
•dump the dry ingredients into the wet and gently fold until just combined.
heat a cast iron pan to medium low and melt a bit of butter (enough so that the bottom is coated well). drop an ice cream scoop of batter onto the hot pan and cook for about 3 minutes or until edges are set, then flip and cook for another 3 minutes. the outsides should be golden brown and crispy and the center just cooked through.
•place in the preheated oven to stay warm

fig compote (optional, unlike the bacon)
5-6 fresh or frozen figs
2 tablespoons sugar
1/4 cup water
1/2 teaspoon cardamom

•place all ingredients into a small pot, bring to a boil, breaking up figs gently with a spoon. turn heat down to low and simmer while you cook pancakes. the juices and water will thicken and you’ll end up with a lovely syrupy sweet jam.

yaaaaaass xo

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