Chef Joanne Bondy from Stocks & Bondy makes mouth-watering Texas pecan pancakes with a cranberry orange marmalade.
1 1/4 Cup Self Rising Flour
2 Tbs. Corn Meal
1 Tbs Sugar
1/2 tsp. Baking Soda
1 1/2 Cups Buttermilk
1 Egg - Beaten
Mix until ingredients are smooth. No need to over mix.
Heat a griddle or large pan brushed with vegetable oil. Sprinkle chopped pecans on the medium hot surface.
Ladle pancake batter as big as you like. When bubbles surface in the batter, flip over and cook a minute more.
I leave salted butter out the night before. I butter while still in the pan. You can make ahead for large breakfasts if cooled on a baking rack.
Stack the pancakes. Top with Cranberry Orange Marmalade (recipe below), then pour over warm maple syrup. I serve with thick cut peppered bacon.
Serves 4 people. on a diet and then go back to bed.
Cranberry Orange Marmalade
2 Cup Fresh Cranberries - crush lightly
3/4 Cup Sugar
1/4 Cup Maple Syrup
1 1/2 Cups Water
Place in a container overnight in refrigerator. Up to 3 days is even better.
Place in sauce pot with 1 1/2 Cups Water and bring to a boil. Stir occasionally to make sure nothing sticks to the bottom of the pot and scorches.
Reduce to simmer. Add 1 Cup of your favorite orange marmalade and simmer about 5 min. or until thickens.
Add sugar to accommodate your taste buds and simmer until dissolved.
Store in jars or containers in the refrigerator.