Why is this important? Because, my friends, Saturday was a food extravaganza. As many of them are...
After a 50 minute training bike ride, I woke up Jared with the smell of cornmeal pancakes cooking on the skillet.
Our big purchase of the day was a 6 quart enameled cast iron dutch oven. I cannot wait to use it! It is a beautiful cranberry color and huge. I think we will have to make more bread tonight just to try it out :)
We also discovered Winco. A grocery store rather far from our home, but cheaper enough than the ones nearby that I will definitely be going there again. The store is set up somewhat similar to a warehouse, but since you do not have to buy everything in bulk, like at Costoc or Sam's club, it is a much better option for family of two. They do have large and diverse selection of "buy the weigh" items, including rice, noodles, beans, baking goods, candy, nuts and trail mix and spices. This section is probably my favorite thing about this store, since I love experimenting with ingredients, but naturally, I don't always want to buy a large amount of certain things, like split peas for example, if I am just using it once for a particular recipe.
Cornmeal Pancakes with Berry Syrupadapted from "The Pioneer Woman"
- 1-1/2 cup (scant) All-purpose Flour
- 1-1/2 cup Heaping Yellow Cornmeal
- 1/2 teaspoon Salt
- 3 Tablespoons Baking Powder
- 4 Tablespoons Sugar
- 2-1/4 cups Skim Milk (more If Needed)
- 2 whole Large Eggs
- 3 teaspoons vanilla
- 1 pint frozen berries
- 1 cup Sugar
- 1/2 cup Water
- 2 Tablespoons Cornstarch
Preparation InstructionsMix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
Set batter aside. If batter is overly thick, splash in a small amount of milk.
In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk to stir frequently. Remove from heat when it's nice and thick.
Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and serve hot with butter, berry syrup and maple syrup, if your preferences head that way.