By Jen Langdon, CSA Member

We don’t get to eat breakfast with each other on the farm very often, but CSA member Jen Langdon has just made a really good case for having breakfast for staff lunch. This giant pancake looks amazing and what with Hollmeyer Orchard plums in season right now, this may get cooked sooner rather than later.

Thank you so much for this giant pancake, Miss Langdon!

Ingredients

1 cup all-purpose flour
1/3 cup fine ground cornmeal
2 eggs
1/4 cup honey
1 Tbsp baking powder
1/2 tsp Baking Soda
1 tsp salt
1 1/2 cup buttermilk (or 3/4c plain yogurt + 3/4c milk, or 1 1/2c milk + 2Tbsp vinegar)
1 cup seasonal fruit (whole if berry-sized, sliced if larger fruit like apples, peaches, pears)
2 Tbsp butter
1 Tbsp vegetable oil
Pure maple syrup (to serve)

Directions

Preheat oven to 375.

Whisk together flour and cornmeal in a large bowl.

Whisk together buttermilk, eggs, honey, baking powder and soda, and salt until smooth. Add half of this mixture to the dry ingredients and gently whisk to combine. Add the remaining wet ingredients and gently fold together. Some lumps are ok.

If you are using small fruits (berries, currants, etc.) fold them into the batter now. If you're using larger fruits (peaches, apples, etc) slice them for the next step.

Heat butter and oil in an oven-safe nonstick or cast iron skillet on medium-high. If you're using sliced fruit, arrange the fruit in the skillet, then pour batter on top. If using berries, simply pour fruit-filled batter into the skillet.

Reduce heat to medium and cook until pancake begins to brown at the edges and bubbles in the center. Transfer to the oven and bake until browned and set, 10-15 minutes.

Invert your beautiful giant pancake onto a plate and marvel! But not too long. . . this is best served hot from the oven. Slice and serve with butter and maple syrup.

Any seasonal fruit would be lovely with this recipe. Try blueberries, peaches, plums, apples, cranberries with nuts, oranges, pineapple, etc.