August Corncakes with Warm Cherry Sauce

 I have fond memories of buying corn from roadside stands on Long Island for 10 cents each. Sadly, corn has gotten some well-deserved bad press in recent years. (I've learned why it only cost 10 cents!)

We now only buy it from nearby Morning Glory Farm. Their corn is famously flavorful, sweet and free of GMO's. For weeks and weeks, we eat it ear after ear-  usually grilled at barbecues and again in the next day's salads.

We are also dazzled by juicy summer cherries. Especially since O has discovered 

the delight of cherry-pit-pitting at the beach! Today's recipe combines these two summer stars in a worthy pancake recipe.

August Corncakes with Warm Cherry Sauce 
serves 4
slightly adapted from Ancient Grains for Modern Meals by Maria Speck
1 c organic cornmeal
1/2 c unbleached all-purpose flour
2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
1 1/2 c buttermilk
2 eggs, beaten
2 T olive oil
optional 1/2 c of leftover corn from last night's BBQ

cherry sauce
2 c sweet pitted cherries
(10 ounces; do not thaw if using frozen)
1/4 c plus 1 T water
1/4 c honey
2 t orange zest
3 whole cloves
2 t cornstarch

For pancakes: whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together buttermilk, eggs and olive oil. Pour buttermilk mixture over dry ingredients and stir until just combined. Do not overmix- some small lumps should remain. Let rest for 10 minutes. (It's fine to let it sit overnight, too.)

For cherry sauce: Combine cherries, 1/4 c water and honey, orange zest and cloves in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Turn off heat, cover partially and let flavors meld for at least 10 minutes. Combine cornstarch and remaining 1 T water in a small bowl. Add to saucepan with cherries and bring to a boil over medium-high, stirring gently. Cook until mixture thickens slightly, 1 to 2 minutes. Serve. Or prepare up to 3 days ahead and warm before serving.

To make pancakes, heat greased griddle over medium heat. When a drop of water sizzles and briskly evaporates on surface, add 1/4 c batter per pancake. Cook until edges look dry and bottoms turn golden brown, about 2 minutes. Flip and cook until golden, about 1 minute.
Continue . . .

Enjoy your final week of August! We're hoping to make a Menemsha sunset this week and just hang on to our final days together-- chowing corn and spitting cherry pits.


[Caution- Soapbox moment . . . I think if we want kiddos to eat well- a way to start is trying simple twists on everyday favorites. Some different flavors, textures, colors. These pancakes might be a good start. Then a chickpea-kale-feta-farro dish may seem way less scary!]