Another lovely Sunday here in beautiful San Diego. There is nothing better then to start the day with my breakfast tradition (which I adopted from my father's); delicious Sunday pancakes.
A while ago, I read a post in Pity's blog where she posted recipes for glazed kumquats and blueberries. I have made Pity's recipes many times because I love them, but today I gave them a twist of my own and we had them over pancakes for breakfast. They were de-li-cious!
Kumquat Marmalade
2 lb. kumquats, thinly sliced and seeds removed
1 C. sugar
2 T. water
In a saucepan, bring all ingredients to a boil and then reduce the heat. Simmer for about 20 minutes stirring several times. You know it's ready when you run your finger through the back of a wooden spoon coated with the mixture and it doesn't come together. Place in a sterilized jar.
Buttermilk Pancakes
1 egg, beaten
1 C. buttermilk
1 C. all purpose flour
1 t. baking soda
1/2 t. baking powder
a pinch of salt
1 t. sugar
1 to 2 T. melted butter
1/2 t. vanilla
Combine egg and buttermilk. In a larger separate bowl sift flour, baking soda, baking powder, salt and sugar. Add egg and buttermilk, melted butter and vanilla; stir with a few quick strokes just to moisten the dry ingredients. Ignore the lumps - do not over mix! Cook pancakes on a hot, well greased griddle. Serve hot topped with kumquat jam.
Blueberry Syrup
2 pt. blueberries, cleaned
3/4 C. sugar
the seeds of 5 cardamon pods
2 T. lemon juice
In a saucepan, bring all ingredients to a boil and then reduce the heat. Simmer for about 20 minutes stirring several times. You know it's ready when the fruit starts to break and the sauce has thickened.
Blue Cornmeal Pancakes
1 egg
1 C. plain yogurt
1/2 C. all purpose flour
1/2 C. blue cornmeal
1 t. baking soda
1/2 t. baking powder
a pinch of salt
1 t. sugar
2 T. melted butter
1/2 t. almond extract
Combine egg and yogurt. In a larger separate bowl sift flour, blue cornmeal, baking soda, baking powder, salt and sugar. Add egg and yogurt; stir with a few quick strokes just to moisten the dry ingredients. Add melted butter and almond extract; stir until well incorporated. Cook pancakes on a hot, well greased griddle. Serve hot topped with blueberry syrup.
