Maybe giving yourself a double digit mile run for your birthday isn’t exactly something that normal people do.
I’m willing to concede that.
(And now you see why all of the birthday presents I have given over the past three years have been in the form of some sugar/flour/butter/(sometimes)chocolate revelation. Maniacal exercise just isn’t quite as celebratory as I’m inclined to believe.)
But what about birthday breakfast-for-dinner?
Can you all hop on that gravy train?
When the awesome folks over at Marxfoods sent me some butternut squash seed oil to play around with, I knew I wanted to pair it with something on the sweeter side. Oil with savories is totally a no-brainer but a flavored oil in a baked good takes a little bit more effort. And I think we all know that the road less traveled with a few hill repeats thrown in for good measure is the one I’ll choose. Every. Time.
Whenever I think of olive oil in baked goods, I remember those citrus olive oil cakes that always seem to abound at this time of year. Which is when it hit me.
Grapefruit cardamom polenta pancakes. But with butternut squash seed oil instead of olive oil. Naturally.
Grapefruit and cardamom are kind of meant for each other, you see. There’s something about the woodsy spice paired with the sour, tangy, slightly sweet grapefruit that just…works. And then there’s the oil. Which is slightly nutty and buttery and chock full of vitamins A and E, and happens to pull the whole thing together. Add in some whole wheat flour for health and polenta for texture…and you’ve got yourself a seriously fluffy delicious pancake.
Just make sure you top it with powdered sugar. And maple syrup. Birthday breakfast-for-dinner just wouldn’t be the same without ‘em.
As for the rest of that bottle of butternut squash seed oil…well, I have plans for it. Plans that involve pesto on pumpkin ravioli, kneading into pizza dough, any number of vinaigrettes, and churning into ice cream. Stay tuned.
This recipe and post has been submitted to the Marxfoods Take Squash Seed Oils for A Test Drive contest!
Can we recap February? I don’t know about you guys, but this is how it went for me. It was a vicious cycle of – eat healthy for four days –> eat absurd amounts of cake/peanut butter/chocolate chips for three days –> feel really guilty –> vow to never eat sugar again –> rinse, repeat, recycle.
And thus, I have ended the month at exactly the same weight that I started it off at. Which is still five pounds less than I was in January. But the point is to move forward, not stand still.
What it all comes down to is the decisions that I make. I can decide to sit at my desk eating chocolate chips by the handful. Or I can decide to not eat things that don’t even taste that great and save my sweet tooth for something that’s actually worth it. As the quote says…it’s my choice. And it will be whatever I make it. And what I want…is to make March a month of awesome. Let’s do this.
On a slightly unrelated note, could you please please pretty please click on this link to vote for my entry into the Skinny Mama’s Mustard recipe contest (this barley risotto with roasted brussels sprouts, apples and champagne-honey mustard)? Your votes will help me get to the top ten, after which point the recipes will be tested and Saucy Mama judges will choose a winner. You can vote once a day so, have no fear, I’ll keep reminding you. In as unobtrusive a manner as possible. Thanks so much!
Grapefruit Cardamom Polenta Pancakes
Serves 4, adapted from Food and Wine
- 1 1/4 cups whole wheat flour
- 3/4 cup cornmeal
- 3 tbsp sugar
- 1 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup lowfat buttermilk
- 2 large eggs, beaten
- 1/4 cup butternut squash seed oil or other nut oil
- 1/4 cup freshly squeezed grapefruit juice
- In a large bowl, whisk together the flour with the cornmeal, sugar, cardamom, baking powder, baking soda and salt. Set aside. In a second bowl, whisk the buttermilk with the eggs, oil and grapefruit juice.
- Whisk the liquid ingredients into the dry ingredients until just combined, leaving small lumps.
- Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm, topped with powdered sugar (a MUST) and maple syrup.