I’ve been feeling a bit tired of eating meat every night and couldn’t figure out what to make for dinner. I’ve been wanting to make my own jam for a while, so when I found this recipe for the pancakes, I knew it was fate.
Both are fairly simple to make and don’t really require any fancy ingredients. To me, these can easily replace a dessert, especially if you add a tad bit more cinnamon and some apples. I’m going to So here we go -
Cinnamon Polenta Pancakes:
(Food & Wine Magazine)
Ingredients:
• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup water
Directions:
- In one bowl, combine all the dry ingredients (flour, cornmeal, sugar, cinnamon, baking powder, baking soda, salt)
- In a separate bowl, combine & wisk all the wet ingredients (buttermilk, eggs, olive oil, and water)
- Whisk the liquid ingredients in with the dry ingredients. If you have some small lumps, it’s ok.
- Set a griddle or skillet over medium high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup of batter and spread it to form 4” rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, about 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve pancakes warm.
Cranberry Jam:
(Gourmet)
Ingredients:
- 1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1 cup water
Directions:
- Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
- Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
COOKS’ NOTE: Jam can be made 4 days ahead and chilled, covered
So I ended up adding a little meat to my meal, who can resist bacon? I found a center-cut bacon that is fairly comparable to the turkey bacon we usually get but doesn’t have as many chemicals.
