Serve these mini cornmeal cakes with heirloom tomato relish as an appetizer or a main meal, and you will feel like you’re eating a little bit of summer in every bite.
Apparently the sun starts going down before 8pm these days, which, for the record, NO ONE CONSULTED ME ON.
I would have vetoed.
And so it is that blue-tinged, uncharacteristically blurry photos happen to good
people recipes, despite my best efforts to white balance and shoot totally sharp and in focus pictures at high exposures without a tripod.
WILL I EVER LEARN?!
Under normal circumstances, this recipe with these photos would have never made it to the site in this incarnation, but time is running out, you guys.
Both for heirloom tomatoes and for my cooking equipment, which the.boy keeps threatening to pack every five seconds, occasionally while I’m using it.
Then again, he also insisted that we did not need to wrap bottles of liquor or Mason jars in bubble wrap because the movers would be “careful with our things”. So who can trust a single thing he says?
In other news, I’m currently interviewing candidates for the position of head packer extraordinaire of the Eats Well With Others kitchen, because the one I thought I had is clearly not up to the task.
What if I sweeten the deal with a batch of these cornmeal cakes and my eternal love and affection?
They are basically every part of summer that you wish you could encapsulate and eat year round. Fresh tomatoes are tossed with basil, olive oil and just a hint of salt while fluffy cornmeal silver dollar pancakes are the resident relish scooper uppers.
A tad bit messy, but worth it. You’ll just lick up that juice running down your arm like it ain’t no thang.
Now if only we could get the sun to stay up past it’s bedtime and our apartments to pack themselves while we sleep, we’d be in a good way. Wishful thinking.
- 2 lb small heirloom tomatoes, seeded and finely chopped
- ½ cup chopped fresh basil
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 7 oz all purpose flour
- ½ cup yellow cornmeal
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup buttermilk
- 4 large eggs
- cooking spray
- To make the relish, combine the tomatoes, basil, olive oil, salt, and black pepper in a large bowl. Set aside while you prepare the pancakes.
- For the pancakes, in a large bowl whisk together the flour, cornmeal, salt, and black pepper.
- In a smaller bowl, whisk together the buttermilk and eggs. Stir into the dry ingredients until just combined.
- Heat a large skillet over medium-high heat and coat with a layer of cooking spray or vegetable oil. Drop the batter onto the skillet by the tablespoon and then cook until bubbles start to form on their surface. Flip and cook for another minute or so, until cooked through. Repeat with remaining batter.
- Top each pancake with tomato relish and serve.
Handheld foods are fun! For more plate-free recipe ideas, check out these:
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