I’m having a hard time being thankful this year.
Living without my father still feels like a nightmare that I’m waiting to wake up from and so it’s hard for me to be grateful for the things I am lucky enough to have, when I would give them all up in a second if it meant that I could have him back again.
Unfortunately you can’t trade happinesses like that. But god, if you’re listening…for the record, I would.
That being said, I could not have gotten through these past few months without my family and friends, The.Boy. – who really did save my life by coming into it.
And you. Thank you.
This little corner of the blogosphere has been a haven for me. A place where I can go to just get away from real life. Where I can drown myself in winter squash and buttercream dreams.
And without all of you, who read relentlessly and without fail…it just wouldn’t be quite as special. I’m so glad I have you in my life. Really.
There’s no better way, in my opinion, to show someone you care than by pulling yourself up out of bed just a little bit earlier than you need to and waking them up with a pancake surprise.
Even more so if the pancakes in question happen to be corn-stuffed and blueberry balsamic sauce smothered. That’s my story and I’m sticking to it.
So, here. Before you head off on your Black Friday shopping extravaganzas and whatever else you have going on this weekend. Sit down. Have a bite.
Sweet Corn Pancakes
Makes 9-10 pancakes, adapted from Smitten Kitchen
- 2 tbsp butter
- 3/4 cup fresh or frozen corn kernels (about 1 ear’s worth)
- 1 egg
- 1 1/4 cup reduced fat buttermilk
- 1/4 tsp vanilla
- 1 tbsp sugar
- 1 1/4 cup flour
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- In a large nonstick skillet, melt the butter over medium heat. Add in the corn kernels and saute until just starting to brown, about 4 minutes. Toss in a pinch of salt, stir and remove to a bowl to cool, reserving pan.
- In a large bowl, whisk the egg until lightly beaten. Whisk in the buttermilk, vanilla, sugar, and corn. In a separate, smaller bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Stir the dry into the wet ingredients just until combined. Add more flour or milk as needed until batter is the right consistency – slightly thick but still pourable.
- Heat the skillet that was used to cook the corn over medium heat. Ladle 1/4 cup batter at a time onto the pan, leaving about 2 inches in-between each pancake. Cook on one side until small bubbles start to form on the top of the pancakes and the sides are just set and then flip and cook for another minute. Repeat with remaining batter.
Blueberry Balsamic Sauce
Makes about 1 1/2 cups, an Eats Well With Others Original
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup water
- 1 cup sugar
- 4 tbsp balsamic vinegar
- 2 tbsp cornstarch
- In a small saucepan, heat the blueberries, water and sugar until boiling. Boil gently over low heat for five minutes. Add in the balsamic vinegar and cornstarch. Simmer until thick, with a syrupy consistency.