They say breakfast is the most important meal of the day, so why don’t you give it the star treatment that it deserves? This cornmeal and pancake recipe from our friend Lauren Chandler levels-up your breakfast game – no matter where you’re cooking it.
Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.
Cornmeal and Yogurt Pancakes with Huckleberries and Hazelnut Brown Butter Syrup
1 cup all-purpose flour
1 cup medium-grind cornmeal
1 Tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 ⅓ cup full-fat yogurt
⅔ cup milk
Unsalted butter or oil for cooking the pancakes
Huckleberries for serving
2 tablespoons unsalted butter
2 tablespoons roasted hazelnut oil
½ cup pure dark maple syrup
⅓ cup chopped toasted hazelnuts
- Pancakes: Combine the dry ingredients together and the wet ingredients together in separate bowls. Stir the dry ingredients into the wet ingredients. (If you are cooking the pancakes on the road, do this ahead of time and store in an airtight container with a tight-fitting lid.) Cook pancakes in a FINEX 12″ Skillet.
- Syrup: Melt the butter in a FINEX 1 Qt. Sauce Pot over medium heat and cook until it starts to bubble and turn golden brown. Stir in the hazelnut oil, maple syrup, hazelnuts and a pinch of salt. Bring to a boil then lower the heat and simmer for 1-2 minutes until the syrup and fats are combined.