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Honey Cornmeal Pancakes

1 cup all purpose flour
1 cup yellow cornmeal
1 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
2 large eggs
1 ¾ cup Blue Marble plain yogurt
¼ cup melted butter, cooled
¼ cup honey
Butter or vegetable oil for the pan

Whisk or sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat eggs; add yogurt, cooled butter and honey, mix well. Heat a griddle or skillet over medium heat, brush lightly with oil or butter, and ladle ¼-1/3 cup mixture onto the hot pan. Small bubbles will start to form on the top; when these bubbles start to pop the pancake is ready to turn over. Flip it and cook for 1-2 minutes. Be careful to regulate your heat as you cook pancakes; if the pan gets too hot, wait until you start the next batch. Serve hot with flavored butter, syrup, or grilled peach jam.

Grilled Peach & Basil Jam
Recipe makes about 1 quart of jam

2 peaches
2 Tbsp. olive oil
½ tsp. salt
½ tsp. white pepper
½ cup sugar
½ cup honey
½ cup water
1 tsp. ground ginger
8 large basil leaves, chopped

Place a grill pan on the stove and put the burner on high. Once the grill is hot, cut your peaches into large pieces and lightly coat with the olive oil, salt and white pepper. Place the peaches flesh side down in the grill pan and cook for 2 minutes or so or until nice grill lines appear. Flip and repeat on skin side. Once cooked remove the peaches and let them cool for a few minutes. In a small saucepot, mix sugar, honey, water, ginger, and basil. Place this mixture on the stove and bring to a boil. Let it cook for 4 minutes or until the sugar is entirely dissolved. Cut the peaches into a medium dice and add it to the syrup. Cook the mixture for 3-5 minutes or until the jam is thick. Serve jam warm or cool. Jam will stay refrigerated for 3-5 weeks.

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