I know, I know, I’ve been ridiculously absent lately. List of reasons:
- I haven’t made any inspiring new recipes (until this past Sunday morning). I’ve been recycling delicious old favorites.
- We’ve been searching for the perfect chocolate chip cookie recipe. They’re the boyfriend’s favorite thing to spend money on at the grocery. Obviously, I am convinced I can make better than store-bought. We’re very close.
- I’ve been totally copping out on Songs of the Week by posting just a song, no explanation, on my Tumblr.
- Nothing noteworthy has happened and I don’t like blogging about random, meaningless things.
- I’m going to work on sharing more things like awesome internet finds, my running updates, and things I’m making every day in the kitchen. (This’ll involve more photos, so bare with me as I struggle to become better!)
So, weekend breakfast. It’s my favorite meal of the week. I love taking my time to make something a little more involved, slowly sipping multiple cups of coffee, and not eating like I’m taking part in a competition. I like pancakes, but so often the just basic, run of the mill, buttermilk variety bores me. Pancakes with a twist, an extra ingredient and more dimension, are worthy of weekend breakfast in my house.
For my birthday, my sweet brother got me The Essential New York Times Cookbook: Classic Recipes for a New Century. This cookbook is a compilation of over 1,400 recipes gathered from the New York Times food section from as far back as the 1850s. There are sections on everything from drinks to fish to dessert. And a whole section on breakfast and brunch!
When I was craving pancakes Sunday morning, I turned to my new trusty kitchen companion, and I found Kathleen Claiborne’s Hot Cakes. They’ve got cornmeal in them, which gives them a great texture and flavor, and a lovely light yellow color. The whole pouring boiling water over cornmeal and sugar was a bit odd and resulted in a very thick, almost paste-like mixture. But once the milk and oil are added and the egg whites folded in, things even out. I put a bit of syrup on some of mine and apricot jelly on others. Definitely worthy of Sunday breakfast.