These cinnamon oat pancakes give me the chance to tell you that every once in a while I get a serious, serious pancake craving, and interestingly it is usually at dinnertime. I am not a big breakfast eater (although I will never ever turn down poached eggs with corned beef hash), but the whole concept of breakfast for dinner appeals to the comfort food way that my brain is wired.
This delectable stack of sour cream pancakes (yes sour cream, and more on that later) are not only meltingly scrumptious, but they also represent the perfect intersection of my day job as a children’s book editor and my other passion for cooking, shooting pictures, eating, writing about it, and doing the whole thing over again. Because as much as I wish I had come up with this recipe for the best pancakes EVER, that recipe comes from my wonderful friend Ree Drummond. I know her both as a blogging friend AND because I have been lucky enough to be the editor for her adorable picture books.
And those pancakes are where those two worlds delightfully collide, because Ree’s latest picture book, the cuter than cute LITTLE REE, tells not only the story of a little girl who learns to bloom where she is planted…but it also features one of the best pancake recipes ever, and so I felt like I simply had to make them, take their picture and write about them. Oh, and EAT them. And to celebrate all of that, I’m going to give away three copies of both LITTLE REE and Ree’s first cookbook, THE PIONEER WOMAN COOKS, which also includes these pancakes. It’s a perfect storm of deliciousness! Let’s make them!
During the whirl of holidays that we are about to enter into, I am all about having breakfast for dinner whenever possible. Caramel french toast? Oh yes. Bacon Cheddar Bagel Panini? Yes, yes, a thousand times yes! And in this case, it is all about pancakes. Or to be more specific, cute little smoked salmon silver dollar pancakes. And by the way, if you have a houseful of guests, you can treat them to these pancakes as actual, well, breakfast. Or if you are in charge of appetizers for your holiday shin-dig, they are perfect for that too. They are the quick but fancy delicious gift that keeps on giving! Read on to see just how easy they are….
These pancake breakfast sandwiches came from an aha moment. Do you ever have those moments – the ones where you realize that you love pancakes, and you love warm ham and cheese sandwiches, and you have lived your entire life up until this very second without putting those two things that were meant to be together, together? So imagine this with me: a warm pancake right off the griddle, topped with thin sliced deli ham and swiss cheese, topped with another warm pancake. While the warmth of the steamy pancake softens up the cheese, you cut the sandwich into quarters and drizzle it with a little heated Vermont maple syrup. And since this whole thing was beginning to remind me of a Monte Cristo sandwich, which is often served with jam, I added a little blueberry jam to the plate. Aha, right?
I am always up for pancakes for dinner (or breakfast, or lunch) and I am always up for anything involving fresh corn. And as the fresh corn season we are in slowly moves towards fall, I am using it before I lose in in everything from salsa to salad to plain old corn on the cob. But one of my favorite ways to use corn is in good old-fashioned johnnycakes, made with corn puree and cornmeal and topped with fresh corn and did I mention that I love corn?
This is one of those things where you smack your forehead and realize that you have unthinkingly lived never-you-mind how many years on this earth without putting bananas in your pancake batter. Literally hundreds of bananas have traveled through my kitchen, and while we’ve been very happy with the banana bread and the banana muffins and the banana bites, we’ve been missing out on the banana pancakes. So to make up for lost time, I made them for dinner the other night…with maple rum syrup on the side. Can you say dessert for dinner?