Breakfast
3/4 c. flour
1/4 c. corn meal
1 tsp. baking powder
1/8 tsp baking soda
1/8 tsp salt
1 c. buttermilk
1 egg, separated
1 Tbs. honey
2 Tbs. butter
1 Tbs. lemon olive oil
1 tsp. lemon zest (optional)
1/2 c. blueberries (optional)
1. Set egg out to reach room temperature.
2. Measure dry ingredients and mix together in a medium bowl.
3. Melt butter, can use a Tbs. of lemon olive oil if on hand for extra lemon flavor.
4. Measure buttermilk in a 2 cup+ measure and add lemon zest.
5. Separate egg, yolk into buttermilk and whites into own vessel. Beat egg whites until soft peaks form.
6. Add butter/oil to wets, add wets to dries and stir gently until just incorporated. Gently mix in egg whites and add blueberries, if using.
7. Cook and serve immediately with syrup or lemon curd.
Options:
Blood orange coconut
*1 1/2 c buttermilk
*1/2 c orange juice
*Replace corn meal with 1/4 c quick oats and 1/4 c shredded coconut
*Use coconut oil for most/all of the butter
*Use Orange olive oil in place of lemon olive oil
Made this excluding the leveners and they were a little floppy, need to sit on a rack for a minute before serving to crisp up. But very tasty!