Did you know there are two pancake days every year?
It’s funny, everyone knows about the first one – also known as Fat Tuesday, Mardi Gras, Pancake Tuesday, etc., etc. – but no-one ever mentions the second pancake day of the year! It’s Mothers Day!
Yes, it’s that day of the year when every good little boy or girl should toddle into the kitchen and whip up a batch of pancakes, whilst their Mum sits patiently in bed, preferably with a good book, a hot coffee and no-one bothering her.
The pancakes themselves don’t matter that much really, it’s the gesture that counts.
But hey, if you’re going to go to the trouble of making some pancakes, they might as well be delicious, right? After all, Mums don’t ask for much do they?
So I give you my Cornmeal and Greek Yoghurt Pancakes recipe, in the hopes that you will treat your Ma to a more gourmet experience this Sunday.
First you have to answer the question – is my Mumsy the type who would prefer the delicious, sweet wholesome goodness of a blueberry pancake? Or is she the type to say ‘screw it, it’s my day, gimme dat sweet sweet Maple Bacon’?
Every Mum is different you guys; make sure you tailor your choice to suit yours!
I know it’s difficult, when you see that sexy picture of maple syrup cascading over glazed bacon and pancakes, but if your Mum wants blueberry, YOU MUST make her blueberry! And they’re pretty damn tasty too.
So why these pancakes as opposed to any others?
Because they’re delicious. They have this silky-soft texture, thanks to the yoghurt I think, and yet they still have structure to them. The cornmeal gives them a little bite, and a richer, more rounded flavour which I help along by adding a few tablespoons of browned butter.
These are like corn muffins in pancake format; a little lighter, a little flatter, and begging to be swathed in maple syrup no matter what you do.
If you decide to go for the maple bacon, simply cook the pancakes as per the recipe below, and then fry a few slices of bacon until crispy, adding a tiny dribble of maple syrup to the pan for the last 30 seconds. Just enough to glaze and glorify the bacon. Then simply stack and serve!
For the blueberry variation, just sprinkle a few blueberries over each pancake as they’re ladled into the pan, making sure that your blueberries aren’t too cold, otherwise they might leave some pockets of raw batter. These are great served with a wedge of lemon alongside the maple, to add sharpness and contrast to the berries.
Either way, it’s a hell of a happy morning.
- 3 tbsp butter
- ¾ cup plain flour
- ¾ cup corn meal
- ¼ cup sugar
- 2 tsp baking powder
- 2 eggs
- pinch of salt
- ¾ cup milk
- ½ cup greek yoghurt
- In the pan that you will cook the pancakes in later, slowly melt the butter over a medium heat. Keep cooking it until the butter becomes foamy, and begins to brown. Turn off the heat, and set aside - you can decant it into a small bowl if you are worried about it burning.
- In a large mixing bowl, combine all the dry ingredients and stir to mix.
- Separate the eggs. Put the whites into a small mixing bowl and add the yolks to the dry ingredients.
- Add the milk, greek yoghurt, and browned butter the dry ingredients and stir everything together, until you get a thick batter.
- Whisk the egg whites with a pinch of salt until they are stiff, and then fold them into the batter.
- Place the frying pan back over a medium heat, and ladle in about 3 tbsp of batter for each pancake. Cook them until the edges look dry, and a few bubbles begin to form on top. Flip them over and cook until the bottoms are golden brown.
- Keep the pancakes warm until all the batter is used, before serving with butter, maple syrup and whatever else you like! See the post above for details on bacon and blueberry variations.