This recipe is in partnership with Escuminac Maple & Birch Syrup
All weeklong, I look forward to the weekends to indulge in a proper breakfast. Not that the weekday doesn’t lend itself to a proper breakfast. I thoroughly enjoy my oatmeal, yogurt & granola, smoothies and so on. But, Corynne does not live by these foods alone. Also, my little one’s check-in mid-week to ensure they’ll have their “big breakfast” ready for them on the weekends. So,we’re all on board!
I made these Cornmeal Pancakes w/ Roasted Rosemary Fig & Oranges in partnership with a wonderful maple syrup company called Escuminac. The syrup is artisan-made, in the province of Quebec, Canada. It is Pure Canadian Grade A Maple Syrup, 100% organic, and it received a Michelin Guide’s Top Rated 3 Award. This syrup has a wonderful depth of flavor and is harvested at different parts of the season, thus producing three distinct bottles of maple syrup consisting of Extra rare, Great harvest and Late harvest (the darkest). You can check them out at their website: escuminacmaplesyrup.com and they're also available here
These pancakes were light, moist and had the flavor and texture of a corn muffin but in a pancake. The batter whips up in minutes. I tend to use my go to pancake recipe and swap out the flours to try something different. The kids don’t mind as they’re used to my antics at this point. Just as long as the pancakes look fluffy, they trust me. With Pancakes ONLY. I added Roasted Rosemary Figs & Oranges as a topping. Initially, I thought about just slicing the figs and oranges, and placing them on top. But, some of the figs weren't ripe. So, what better way to bring out the natural sweetness of unripe fruit. Roast them. I drizzled Escuminac’s Extra Rare maple syrup on top of the figs and oranges, along with olive oil and for extra depth of flavor, added rosemary. Why? Because it just kind of made sense. I often get bursts of inspiration and creativity that border along mad scientist. That OMG, this would so work moment! And, it did work. My morning was solid.
If you have extra roasted figs and oranges left, place them on top of yogurt with pistachios (my suggestion) or ice cream . They are quite a treat.
Enjoy the rest of your morning!
Cornmeal Pancakes w/ Roasted Rosemary Fig & Oranges and Escuminac Maple Syrup
2 cups buttermilk
¼ cup butter, melted
1 teaspoon vanilla extract
2 tablespoons cane sugar
1 cup corn meal
1 cup unbleached all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
roasted rosemary figs & oranges
6-8 mission figs, halved
1 medium-sized orange, cut in wedges
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 large sprigs rosemary, cut in half
To prepare pancakes, in a medium sized bowl, whisk the dry ingredients. In another medium sized bowl, whisk buttermilk, melted butter, eggs and vanilla. Add wet ingredients to dry ingredients and mix thoroughly. Prepare your griddle and add ¼ cup batter to your griddle. Cook pancakes until golden and cooked through.
For the rosemary figs & oranges, preheat oven to 400’. Slice in half the figs and arrange cut side up on a baking sheet lined with parchment paper. Cut the orange into wedges and place on the baking sheet also. Drizzle olive oil and maple syrup over the top and tuck the halved rosemary sprigs between the figs. You can also place them directly on top of the figs and oranges.
Roast for about 15 minutes and remove from oven. Allow to cool. Once cool, remove the orange pulp from the skin with a knife. Garnish pancakes with fruit, maple syrup and yogurt.