Today is...National Maple Syrup Day!

Today is National Maple Syrup Day, so this is a great excuse to celebrate by eating breakfast all day long! We have already celebrated with chocolate chip waffles, but I must confess that the maple syrup we used was, well...not really true maple syrup.

(image from www.cache.consumerist.com)

One great (and super easy!) option is to find a great maple syrup resource like Stonewall Kitchen, which offers the Barefoot Contessa Pantry line. You will be sure to find wonderful maple syrup for your breakfast (and lunch, and dinner!) enjoyment. I love real maple syrup, and find myself drizzling it on all kinds of foods, including baked sweet potatoes, roasted veggies, and more! Click on the image below for more info, or to start shopping now!



And, oh my, I came across this recipe from www.Epicurious.com that looks decadent and delicious...and looks a lot like tonight's dinner!

(image from www.Epicurious.com, photo by: Lisa Hubbard)

Buttermilk Pancakes with Maple Syrup Apples

Yield: Makes 4 servings

Note: These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid over mixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

Ingredients:

Maple Syrup Apples:

2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon

Pancakes:

1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted

Additional unsalted butter

Additional pure maple syrup

Preparation:

For maple syrup apples:

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

For pancakes:

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

Spoon apples over pancakes. Serve, passing additional maple syrup.



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