Cornmeal Pancakes with Sauteed Apples

Gooooood morning campers! Rise and shine and come and get' it! How you kids feeling today? Sleepy?  Cranky? Well-rested? A smidge hungover, perhaps?

Whatever your morning mood, nothing says Sunday like a big stack of pancakes. And the best thing about 'em is you can probably stumble into your kitchen and find all you'll need to make 'em right there in front of you. This is very good news if you're planning to wear your threadbare college t-shirt and drop-crotch pajama pants until at least 2:30. Oh, come on. I know I'm not the only one.

Anyway, I wanted to share this recipe for cornmeal pancakes because they are easy and delicious. I so prefer cornmeal pancakes to buttermilk because they offer a great texture and a real Southwestern flavor, which is basically my favorite kind of flavor. (Don't worry; there are no jalapenos or cumin in these.)

Cornmeal Pancakes

3/4 cup yellow or blue cornmeal

1 tsp salt

1 tbsp sugar

1/2 cup milk

1 beaten egg

2 tbsp melted butter

3/4 cup flour

2 tsp baking powder

Mix cornmeal, sugar and salt in a medium-sized bowl, then stir in boiling water and cover. Let mixture stand for a few minutes. In another bowl, combine milk, egg and butter, then stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder, then stir it into the cornmeal. Grease a cornmeal skillet with butter (about 1 tbsp per pancake) and cook each until the surface bubbles.

I topped them with some apples that were languishing in my crisper drawer. I peeled them, sliced them thin, then sauteed them with butter, brown sugar and a little pumpkin pie spice. A squeeze of maple syrup, a shake of powdered sugar and my mouth was a very happy place.

Happy Sunday, loves. Hope you don't get any syrup on your pajama pants. Or your tax return.