Cheddar Cornmeal Pancakes

We had our babymoon over a month ago and I'm still too tired to talk about it.  We skipped the vacation part and even the stay-cation part and got straight down to work. We had a huge to-do list so I slipped in a fancy breakfast...you know, for strength.

We turn these dead and miss matched plants.

Into new shrubs that are way too small for house. They will grow...right?

We also put in a ton of grass, new borders, and built a bunk bed.  We have never put so much into a day and it could not have been done without this breakfast.

Cheddar Cornmeal Pancakes
Adapted from Shutterbean

Alert: "Pancakes" is a terrible way to describe how these taste. It's more like fried cornbread. Amazingly delicious and savory not sweet.  Next time we will use it as a side with country ham and fried eggs (over-easy, because there is a right way and a wrong way, people).

• 3/4 cup cornmeal
• 1/4 cup flour
• 3 tablespoons fresh chives, finely chopped
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 cup plain sparkling water - not sure why but too scared to skip it!
• 1/4 cup plain greek yogurt
• 3/4 cup shredded sharp cheddar cheese
• butter for brushing the skillet
• yogurt, cooked bacon, chives, and extra cheese for topping

In a medium bowl, whisk: cornmeal, flour, chives, baking soda, salt, pepper.  Add the sparkling water and yogurt and whisk to combine.  Cover and let stand at room temp for 1 to 3 hours (this is when you get started on all the yard work).  

Stir in the cheese.  Heat a skillet to medium high heat. Spray with non-stick spray or melt some butter on the hot skillet. Cook 1/4 cup of batter at a time.  Wait until the pancake starts to bubble then flip. When both sides are golden brown remove from heat and start again. Make sure the skillet is buttered between each batch. 

Serve with yogurt, bacon, chives, extra cheese......and ham and over easy fried eggs.