As much as I would have enjoyed staying in bed until 12 this morning, it was eventually worth it to get into the kitchen. Brian and I have been talking about pancakes in all shapes and forms for about two weeks now. So, it was time. 

For me, pancakes don’t really ring as Northern or Southern. They seem to be appropriated and recreated by so many different cultures. When I was studying in South Africa, for example, “flap jacks” were the most popular breakfast choice after the   English breakfast- beans, eggs, sausage and potatoes or toast.

What I do associate with the North is of course Vermont maple syrup. But I have to admit, I’ve never liked the taste of it. I’ve been known to avoid breakfast places that only serve authentic maple syrup instead of the deliciously, embarrassingly bad (by all technical terms) Aunt Jemima variety. But there was no way I could leave maple syrup out of this recipe, so I just added something to make myself like it- ginger.

Cinnamon Oat Pancakes

3/4 c. whole wheat flour
1/4 c. oat flour or oat bran
1 1/2 tsp. baking powder
2 tbsp. light brown sugar
1/4 tsp. ground cinnamon
1/2 tsp. salt

1 egg
3/4 c. milk
1 tbsp. unsweetened applesauce
1/2 tsp. vanilla extract

Mix dry ingredients; Mix wet ingredients; Combine wet into dry without overworking.

Ginger-Infused Maple Syrup

3 in. piece of ginger root
1/2 c. Grade A Dark Amber maple syrup

This can be made either in a small saucepan over the stove, or in the microwave (like I did). Peel ginger root and cut into small stalks. Heat maple syrup with ginger in it until boiling, either for 6 minutes on the stove over medium-high heat or for 1.5 minutes in the microwave. 

Enjoy!

-Tracey

The adage that “breakfast is the most important meal of the day” must be the product of Southern thinking. We don’t just enjoy breakfast here. It’s what we live for. Biscuits & gravy for one on Saturday morning, or a fine Sunday brunch for a crowd. Shrimp & grits down on the Carolina Coast or fine country ham in the Blue Ridge Mountains - the thought makes me swoon. But there’s only one food I just can’t live without. Pancakes. 

It all starts with the perfect batter…

…and the right technique.

Today I’ve chosen to use a quintessentially Southern base for my pancakes: cornmeal. The deeply textured taste of cornmeal pancakes is perfectly balanced by the tarty sweetness of the blueberry syrup.

Cornmeal Pancakes 
1 c. self-rising flour
1 c. cornmeal
1/4 c. sugar
1/4 c. butter
1 tsp. vanilla
2 c. whole milk
3 eggs

Mix dry ingredients; Mix wet ingredients; Combine wet into dry without overworking.

Blueberry Syrup

2 tbsp. butter
2/3 c. blueberries
1 tsp. vanilla
1/4 c. brown sugar

In a small saucepan, combine all ingredients over medium-high heat. Cook for 6 minutes, and then reduce heat to medium-low. Let cook for an additional 6 minutes.

Next comes a few links of hot smoked sausage! The Dillard House in Dillard, Georgia makes the best I’ve ever had, and it’s affordable and available for purchase online. Have a look: http://www.dillardhousegiftbook.com/shop-by-category/breakfast-foods.html

-Brian

Hello friends!

Welcome to our new blog, North & South, which intends to explore, celebrate and examine American culinary tradition. An idea born of a geographic rivalry between two friends, this blog is based on the premise that in food (but perhaps not drink :p), there is no such thing as “The Best.” Great food and flavors come from all areas, and for this reason we’d like to test the limits of what great American food can be.

Along the way, we hope to learn, and perhaps teach you, a little bit of everything: culinary techniques (traditional and novel), history (of people and of places), as well as some peripherally related skills and activities that might better enhance your ability to whip up an authentic American meal, with your own Northern or Southern twist (or both!).

Each week, we (Brian the Southerner and Tracey the Northerner) will choose a general dish to make, and then proceed to put our respective regional touches on them. That means using foods in our recipes that are common in or native to our areas. Luckily, either side of the Mason-Dixon is quite big, so there should be no shortage of interesting and unique ingredients.

We have decided that our inaugural dish can be nothing other than pancakes, so come back soon to see what we’ve cooked up… or messed up.

It’s all about learning!

Best,

Brian & Tracey