Rise and Shine

May 27 2013

by Amber Wilson

Griddle Cakes

Morning time. This is the time of day which is most inspiring as it reminds me of a blessing of a new day as the sun helps me unravel from under my fluffy comforter and the promise of coffee coaxes me even more. There is a stillness about the morning, a quietness that often gets lost on the rest of the day. A moment where a cup of coffee is enjoyed, reflections are pinned in a journal, and the only sound that is allowed to disturb the calm of the house, is the sizzle of batter hitting a piping hot cast-iron skillet, which acts as the sweetest alarm to anyone else still dreaming. Lazy bones gather at the kitchen table, as griddlecakes are rapidly drowned in syrup and butter and disappear within mere seconds. And in the one moment of pure bliss and contentment, breathe deeply and know it will be a good day. It’s already a good morning.

“For each new morning with its light, for rest and shelter of the night, for health and food, for love and friends, for everything thy goodness sends.”- Ralph Waldo Emerson

Recipe: Adapted from Blackberry Farms

6 Servings

1 large egg

2 cups of buttermilk

¼ cup of local honey

¾ cup of yellow cornmeal

1 ½ cup of all-purpose flour

1 tablespoon of baking powder

1 teaspoon of baking soda

1 teaspoon of kosher salt

¼ cup (½ stick) of butter, melted

Vegetable oil (for cast-iron skillet)

Whisk egg, buttermilk, and honey in a small bowl.

Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

Whisk the buttermilk mixture into the dry ingredients, then whisk in the butter until there are no lumps in the batter.

Heat a large nonstick pan or cast-iron skillet over medium heat, lightly brushing with vegetable oil (whenever I use a nonstick pan, no added grease is necessary for the griddle but do a tester griddlecake to see if the cake sticks to the pan or not.)

Working in batches, pour prepared batter by the ¼ – cupful into the skillet. Cook until the edges brown and bubbles form on top. Flip griddlecakes and cook until the cakes are completely cooked through. Serve with syrup and butter (or more honey!)

Amber Ryder-Wilson was born into a Cajun family in which making roux became a rite of passage. She is a freelance writer and the author, recipe developer and photographer for the Southern memoir-style blog www.fortheloveofthesouth.com.


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2 responses on “Rise and Shine

  1. amberwilson Post author

    It’s a great Southern breakfast! It reminds me of my grandpa making cornbread and pancakes… Those were his specialities. This dish is the best of both worlds!

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