When I was sent an OXO Good Grips non stick frying pan (£50 from Lakeland) to review I knew exactly what to make in it to test it – pancakes! they are one of the best (and tastiest) ways to test just how non stick a pan is, if you can flip a pancake cleanly then it’s a goodun. The Good Grips frying pan was perfect for pancakes – I only had to use the teeniest smidge of butter to cook them in and they didn’t stick at all. It felt very solidly made, with the kind of non-stick coating that isn’t just going to flake off after a couple of uses (I’ve bought some very cheap and crappy cookware in the past…always a false economy) and I was impressed by the addition of a silicone handle in place of the usual plastic which means that the pans are oven-proof up to 200°C, a bonus for me as I didn’t actually own a single frying pan that could go in the oven… And if you are lucky enough to own a dishwasher, it is dishwasher safe and suitable for use on induction hobs.
On to the pancakes! I was in the mood for something a little different than a bog standard pancake so went for cornmeal pancakes, made with buttermilk for a bit of a tang, and honey and cinnamon for sweetness and flavour. I have made cornmeal pancakes in the past, and although they were tasty I have found them to be a little gritty from the cornmeal… I got round that this time by partially precooking and soaking the cornmeal, it is an easy extra step and doesn’t take long but really does make a difference; the pancakes were light and fluffy with no grittiness.
But pancakes on their own are a sad thing… they need syrup! You could of course just use maple syrup, but I decided to really amp up the honey and cinnamon flavours by making a lemon honey cinnamon syrup to serve with mine. It is super quick and easy to make, and literally just contains those three ingredients. Make sure that you make the syrup before you start making the pancakes (it only takes a minute), to give the cinnamon time to infuse, and you could replace the lemon juice with the juice of an orange if you wanted, which would be equally as delicious.
I also like to serve my pancakes with fruit, and although fresh fruit would be great, I think that roasted fruit is even better… Roasting really intensifies the flavour and creates a bit of sauce which is amazing with the pancakes. I used plums, roasted with a bit of honey and cinnamon (though you could use sugar), which were gorgeous, though I have to admit that my reason for using plums over any other fruit is that I just love the colour… You could also use peaches, nectarines, strawberries or rhubarb, all would be delicious (though the cooking times may vary a bit).
Some of the other breakfast recipes I’ve been crushing on recently include these gorgeous looking almond danish pastries, these healthy banana oat waffles which are the prettiest breakfast I have ever seen, and carrying on the plum theme, this healthy but delicious millet porridge with honey glazed plums.
Cinnamon Honey Cornmeal Pancakes With Lemon Honey Cinnamon Syrup & Roasted Plums
- juice of 1 lemon
- 160 ml (2/3 cup) honey
- 1 cinnamon stick
- 8-12 plums
- 1-2 tbsp honey
- pinch cinnamon
- 360 ml (1 + 1/2 cups) buttermilk
- 175 g (1 cup + 2 tbsp) cornmeal
- 30 g (2 tbsp) butter
- 80 ml (1/3 cup) honey
- 2 large eggs
- 110 g (1 cup) plain flour
- 1 3/4 tsp baking powder
- 1/2 tsp bicarbonate of soda baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- Butter or vegetable oil for frying
Start by making the honey lemon cinnamon syrup. Place the lemon juice, honey and cinnamon stick in a small saucepan and heat until simmering; remove from the heat and set aside to cool and infuse.
Heat the oven to 180C/350F/gas mark 4. Halve and stone the plums, place them cut side up in a roasting dish, drizzle over the honey and sprinkle over a generous pinch of cinnamon. Roast for about 20 minutes until very soft.
Whisk the cornmeal with 300ml (1 + 1/4 cups) of the buttermilk in a large bowl, add the butter in small pieces, cover, and microwave for 1 minute on full power. Stir, re-cover and microwave for a further 30 seconds, stir again, cover and set aside for 10 minutes.
Whisk together the remaining 60ml (1/4 cup) buttermilk, the eggs and the honey then whisk the mixture into the cornmeal. Sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt, whisk until smooth then set aside for 10 minutes.
Heat a little butter or vegetable oil in a frying pan over medium-low heat, ladle dollops of batter into the pan and cook for a couple of minutes, until the edges have set and bubbles have formed on the top of the pancakes. Flip the pancakes over and cook until the underside is golden brown.
Serve the pancakes with the warm roasted plums and honey syrup.