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Filtering by Tag: pancakes

cornmeal pancake breakfast


Last weekend, Brian and I may have discovered our new favorite breakfast.  In fact, had there been bacon crumbled across the short stacks occupying our plates I feel certain that I could have written, with 100% truth, that this was the Best [Homemade] Breakfast Ever.  And yes, those words deserve to be capitalized.  It is no surprise that the inspiration and recipe for said breakfast came from Molly Wizenburg's A Homemade Life, a book that I thought was still loaned out to a friend and so had not cracked open in quite some time.  Imagine my delight when I noticed its friendly seafoam spine peeking out from between Ad Hoc at Home and NOMA...a lovely surprise, indeed.

This recipe for cornmeal pancakes is actually meant to be an appetizer; the cakes 1/4 the size pictured here, topped with a confetti of fabulous flavors. We made them their intended way, just a week ago, to bring as an hors d'oeuvres to a dinner party.  They were delicious, for sure, but I kept thinking as I popped them one-by-one into my mouth that there was a whole lot of effort invested in those bite-size cakes and that really, made bigger and topped with a fried egg, they would make for quite the weekend breakfast without all of the fuss. I was right. The combination of slightly-sweet corn cakes with fried egg, fresh tomatoes, and a hint of green onion was the perfect start to our Sunday, a morning I would like to repeat very soon.

The batter for these cakes comes together easily and cooks up into the most perfect pancake shape, texture, and color. They would be lovely to serve to guests for weekend brunch, or to whip up and freeze for weekday breakfasts.

Cornmeal Pancakes

from a homemade life, by molly wizenberg

serves 3


  • 1 medium ear of corn
  • 1/2 cup fine cornmeal
  • 1/2 cup cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk (don't skimp here...)
  • 1/4 cup water
  • 1 tbsp canola oil, plus more for brushing the pan
  • 1 tbsp pure maple syrup
  • 1-1/4 tsp apple cider vinegar

For Serving

  • really good eggs, however you like them cooked
  • really ripe tomatoes
  • chopped green onions
  • coarse salt and ground pepper


  1. Remove the kernels from the cob using a sharp knife (this method works very well). Put a small, heavy skillet (cast iron if you have it) over medium-high heat on the stove top. When hot, add the kernels and cook, shaking the pan occasionally, until the corn is browned in spots and fragrant, about 1 minute.  Remove the pan from the heat and scrape the kernels into the bowl of a food processor.  Allow to cool.
  2. Next, prepare the batter.  In a medium bowl, whisk together the cornmeal, cake flour, baking powder, baking soda, and salt.  In another small bowl, combine the milk, water, canola oil, and maple syrup (leave out the vinegar for now). 
  3. When the corn is cool, process it briefly in the food processor, until it is finely chopped.  Add the corn to the dry ingredients, along with the wet ingredients and the vinegar, and whisk just to combine.  The batter will be foamy and will thicken.  Allow it to rest for 5 minutes.
  4. Meanwhile, heat a nonstick pan or griddle over medium heat. When the pan is hot, brush it lightly with oil.  Scoop the batter by the 1/4 cup onto the griddle, forming round cakes about 5 inches in diameter. Cook until the edges of the cakes look dry and the underside is golden, about 3 minutes, then carefully flip to brown the other side. You should have 6-8 cakes when finished.
  5. Serve topped with egg, tomatoes, and green onions.

slow-rise sunday morning


Well, slow-rise for my pancakes that is. I, on the other hand, have changed things up a bit since my last Sunday Mornings post. You see, I’ve started running again. Not that I ever really stopped, I just slowed down a bit and wasn’t serious about increasing my mileage or training for any races. If you’ve been reading for awhile, a long while, you may remember when bella eats was a food and running diary. If not, and you’re interested, you can read a bit about my running story here and here. pancakes 1 I don’t know what it is about running, but I feel like I have a little addiction to it. The funny thing about that is that I don’t particularly like to run. And I always seem to injure myself, which to me seems like a sign that maybe my body doesn’t like for me to run either. But I keep coming back, and every few months I get the urge to sign up for a big race to motivate me to increase my mileage. This time it started innocently enough, with registration for the Charlottesville Women’s 4-Miler on September 5th, which I run every year. From there it was easy to say “Hey! Why not go ahead and run the Pepsi 10K 2 weeks later?” And now, my crazy little head is thinking that maybe a half marathon isn’t all that bad, and the one in Richmond on November 14th is timed pretty perfectly... pancakes 2 Its enough to make a girl feel a little crazy - all this back-and-forth, love/hate relationship with running stuff. But you have to understand that I read some pretty inspiring blogs, written by some ladies who until the last couple of years weren’t runners but have still managed to run half and even full marathons. Add to that my over-achiever personality and the fact that I haven’t yet completed a “long” race even though I’ve trained for two, which doesn’t sit well with me. And the last motivator is, well, food. I eat a pretty healthy daily diet full of veggies, whole grains and limited animal products but, as you’ve seen here at bella eats, I also really like to bake. And I really really like pancakes. pancakes 3 Because Saturday mornings are reserved for the farmer’s market and a vinyasa yoga class, I’ve made Sunday mornings my long run days. This has been tough for me, as Sunday mornings have historically been leisurely, quiet and full of baked goods. I’m slowly adjusting, but have decided that recipes that can be started the night before (and the bloggers / chefs that share them) are going to be my new best friends. I tried my first last weekend, courtesy of the amazingly creative Vegan Yum-Yum blog, and was doubly motivated to finish my run in good time as I thought about the pancake batter coming to room temperature in my kitchen. Like a carrot being dangled in front of my nose, the promise of fluffy, yeast-risen pancakes embedded with slices of fresh-from-the-tree peaches kept me chugging along. pancakes merge 1 Once home I switched on the stove to heat my griddle, added some cooking spray and slowly ladled pools of the yeast-full batter I’d made the night before. As the batter set I added the peach slices and waited for the tiny bubbles forming on the surface of the ‘cakes to start to pop, then flipped them over to reveal the golden brown surface below.  I woke Brian, who quickly went to get us coffee (since I broke our french press carafe last week, sob), and we settled around the table no later than usual.  The only difference this Sunday morning had to those of our past was that post-run, an indulgent Sunday breakfast is so much more satisfying. One bite in and I knew that these were the best pancakes I'd had.  Ever.  Light and fluffy, with a nice yeast-y tone, they were complimented beautifully by the sweet peaches and real maple syrup.  We had leftovers, and they kept very well in an airtight container in the fridge until I re-heated them in the oven for breakfast this morning. Slow-Rise Pancakes adapted from Vegan Yum-Yum makes (12) 4-inch pancakes Ingredients:
  • 2 cups all-purpose flour
  • 2-1/4 tsp active dry yeast (1 packet)
  • 1 tsp salt
  • 2 tsp sugar
  • 1-1/2 cups milk (I used plain almond milk)
  • 2 tbsp vegetable oil
  • 1 egg, lightly beaten
  • 1/3 cup milk, for thinning if desired
  1. Mix together the dry ingredients.
  2. Add the milk (not the 1/3 cup), vegetable oil and egg and mix until combined well.
  3. Cover with plastic wrap and refrigerate overnight.
  4. The next morning, thin the batter if needed.  Let sit on the counter for 30 minutes before making pancakes.
  5. Heat your non-stick pan over medium heat.  Spray with cooking spray or rub with butter.
  6. Using 1/3-cup measure, begin making pancakes.  I laid peach slices in mine once the batter was set, but feel free to add apples, bananas, dates, etc.  If you'd like to add blueberries, currants, chocolate chips (anything small) I usually add them directly to the batter in the bowl.
pancakes merge 3
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banana date pancakes


Sunday mornings usually involve a late and elaborate breakfast for my hubb and I.  I woke up on this particular Sunday thinking about dates, knowing I had a BSI recipe to come up with.  I was also thinking about pancakes, because many Sunday mornings also involve pancakes in our house.  I saw this recipe in the NY Times a couple of weeks ago and had planned on making it for our company last weekend but we wound up having brunch out instead.  This morning seemed as good a morning as any to try it out, especially since I had ricotta in the fridge that was going to go bad in the next day or two. 090201-b1 We usually use a Dr. Oetker pancake mix from Whole Foods and add assorted dried fruits, nuts and chocolate to spice them up.  But making pancakes from scratch is really not difficult or time consuming, and I was intrigued by the addition of ricotta cheese to this particular recipe.  I substituted a few ingredients to healthify the 'cakes a bit, but then we cooked up some bacon to go with them so I think my efforts were canceled out. 090201-b2 I was concerned that the dates would stick together if I added them to the mix, so I just pressed them into the tops of the pancakes with the bananas after I poured the batter onto my griddle. 090201-b3 The pancakes were very light and fluffy in texture, and the pairing of bananas and dates with real maple syrup was fabulous.  I just wish we'd eaten them as they came off of the griddle instead of keeping them warm in the oven while my hubb cooked up the bacon.  They flattened out just a bit and probably would have had a better consistency had we consumed them immediately.  The batch made 15 pancakes so I'll be freezing leftovers for future mornings.  Yum. 090201-b4 090201-b6 I don't think this will be my official BSI entry because I've got some other baking planned for this afternoon.  This was more of a warm-up.  :) Banana Date Pancakes [adapted from this NY Times article] makes about 15 small pancakes Ingredients:
  • 1 cup fat free or reduced fat ricotta cheese
  • 1 cup fat free plain yogurt
  • 3 eggs, separated
  • 1/2 tsp baking soda
  • 1 cup whole wheat pastry flour
  • dash salt
  • 1 tbsp turbinado sugar
  • 2 tbsp lemon juice (about 1/2 a lemon)
  • zest from 1 lemon
  • butter or grapeseed oil as needed (i used grapeseed oil)
  • 2 bananas, sliced thinly
  • 5 medjool dates, chopped finely
  1. Blend together the ricotta, yogurt and egg yolks.
  2. Beat the egg whites until stiff, but not dry.
  3. Sift together the baking soda, flour, salt and sugar.
  4. Heat a griddle or nonstick pan on medium low heat.
  5. Add dry ingredients to ricotta/yogurt mixture and blend together, but do not beat.
  6. Add the lemon juice and lemon zest.
  7. Fold in the egg whites, but don't mix completely. You should still be able to distinguish the egg whites in the batter.
  8. Oil or butter hot griddle.  Add batter 1 heaping tablespoonful at a time.  Press banana slices and dates into tops of pancakes.  Cook until golden brown on bottom, 3-5 minutes.  Flip, and cook until golden brown on opposite side.  Serve immediately with real maple syrup.
Breakfast:  3 banana date pancakes with real maple syrup, 2 slices bacon, 5 fresh strawberries, coffee [pancakes + syrup = 420 calories, bacon = 100 calories, strawberries = 36 calories] 090201-b5 I hope you all have had a great weekend so far!  I had a fabulous time at the shower yesterday.  My friend Christine is SO cute.  She's due in 2 months...I can't believe it!  Here's me with the proud momma-to-be... shower And the adorable ice cream cake that I of course had a piece of...along with other bad-for-me food.  It was a lot of fun though, and luckily I don't go out of town very often!!! shower-2 Thanks for all of your great road food suggestions!  I was happy to have my snacks on the way down and to supplement my breakfast Saturday morning, but they didn't do a very good job of deterring me from eating a fast food dinner both Friday and Saturday nights.  :(  Next time I need to pack sandwiches to take with me, or at least more satisfying meal-type items.  Or push harder for Subway stops...  :) And now I'm off to bake up my BSI recipe...I'll be back later with the results!
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applesauce pancakes


Happy Saturday everybody!  I hope you're all enjoying a relaxing weekend recovering after all the holiday festivities.  We got all of our Christmas decorations put away and did chores around the house this afternoon, I'm finally feeling like life is returning to normal.  I like having a routine!  :) This morning I woke up craving one of my favorite breakfasts, Applesauce Pancakes.  They are a much healthier version of the traditional pancake, but they take a little more effort to make so they seldom make an appearance on our table.  Not that they are difficult, just more difficult than opening up a box of Dr. Oetker's Organic Pancake Mix and adding egg and milk... Breakfast:  3 Applesauce Pancakes topped with 1-1/2 clementines and cranberry ketchup and 1/2 a pink lady apple (I found them at Whole Foods!) 090103-b1 090103-b2 Here's the recipe...the original came out of a cookbook from the hubb's nana, but I've modified it so much over the last few years that I think I can call this one mine now. Applesauce Pancakes makes about 1 dozen "silver dollar" pancakes Ingredients:
  • 1 cup white whole wheat flour
  • 1 tbsp turbinado sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1-1/4 cup applesauce
  • 1 tsp orange zest, grated
  • 1/2 tsp vanilla extract
  • 2 egg yolks, beaten
  • 2 egg whites
  1. Sift together dry ingredients in large mixing bowl.
  2. Blend applesauce, orange zest, vanilla and egg yolks in separate bowl, then add to dry mix.
  3. Beat egg whites until stiff but not dry, then fold into batter.
  4. Ladle batter onto a lightly oiled hot griddle, to desired pancake size.
  5. Cook until small bubbles form throughout, then turn to brown the other side.
  "stiff" egg whites going into batter "stiff" egg whites going into batter Breakfast was really late today because the hubb and I slept in.  :)  This afternoon we went for our 4-mile training was AWESOME!!!  I was so worried because our running has been so sporadic with prepping for the holidays then being out of town for a week...we'd really gotten off of our training schedule.  I mapped out a 4-mile loop for us that took us through our neighborhood, past the university, down Main Street and back to our house so it was nice and interesting for most of the way. Oh how I missed the variety of my familiar C'ville runs!!!  And, I am SO PROUD of my hubb!  He set a Personal Distance Record for himself today!!!  Yay Hubb!!!  :) Tonight we are going over to some friends' house for an early dinner, and since my breakfast was so late I decided on a light lunch after my run. Lunch:  Salad with romaine, spinach, red bell pepp, broccoli, roasted garlic hummus, 1/2 tsp of grapeseed oil and 1 tsp balsamic vinegar. 090103-l1 And a Clif chocolate chip ZBar...cause I felt like a little "dessert".  :) 090103-l2 Alrighty bloggies, I'm off for some good food and good company.  I hope you all have a fantastic evening!  :)
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weekend eats recap + awards!


Its Monday already?!?!?  Its amazing how quickly the weekends go by when you have so much to accomplish before the holidays.  :(  I have a weekend eats recap for you, and also a couple of exciting news tidibits! A big THANK YOU!!! to Ashley over at Sweet + Natural for liking my BSI recipe enough to proclaim it winner of BSI: PEPPERMINT!!!  I'm so excited, and thrilled at the great response I've had to the recipe!  I hope you all try the scones and let me know what you think.  Its easy to un-holiday them by replacing the eggnog with buttermilk and the peppermint with any toppings of your choice.  Some of my faves are dried cranberry + dark chocolate and orange zest, orange extract + cranberry...yum! Another big THANK YOU to Maggie over at Say Yes To Salad for the "I Love Your Blog" Award!  I'm completely touched, she is so sweet!!! iloveyourblog I've just recently discovered Maggie's blog and am enjoying getting to know it.  She has some fabulous recipes...go check her out!  I'd like to pass the award on to Jennifer at Running With Food.  Jenn also has some fabulous recipes to share, along with beautiful pictures, great stories and a HILARIOUS sense of humor!!!  Her posts always have me giggling...  I love your blog Jenn!!!  :) And last, thank you for all of the sweet comments regarding my new header look!  It was a lot of fun to design my own and tweak the css code, but time consuming!  So I'm glad that you've noticed and that you like the design, it makes it feel worth the effort!  :) Ok, weekend eats recap: Saturday Breakfast:  Red Currant Pancakes with 1/2  of a sliced honeycrisp apple. 081213-b10 Saturday Lunch / Snack:  Medjool Date with PB, 3/4 cup plain Oikos with 1/4 cup TJ's Pumpkin Spice Granola and a sprinkling of currants.  Breakfast was late so I just kinda snacked my way through the afternoon.  I also had a handful of TJ's multigrain tortilla chips... Several of you comment that you've never had currants before!  Just a warning, they are tart so if you're not a fan of tang you may want to try them before you add them to anything. 081213-l1 081213-l2 Saturday Dinner:  Take-out Thai...yum!  I ordered Pad Thai with Tofu and veggie spring rolls with spicy pineapple sauce. 081213-d2 081213-d1 Saturday Dessert:  1/2 a Peppermint Eggnog Scone. bsi-132 Sunday Breakfast:  Scrambled egg whites with sauteed pepper and onion, and two leftover Red Currant Pancakes.  This didn't turn out to be what I wanted so I just picked through about 1/2 the scrambled eggs...I ate both of my pancakes though!  :) 081214-b1 Sunday Lunch #1:  Leftover Pad Thai 081214-l1 The hubb and I were on different lunch schedules, and somehow we got out of the house to run errands without him eating anything.  A couple of hours in he was starving, and I was craving veggies since I hadn't had many over the previous 24 hours.  So we stopped at a little pizza place for his first lunch (calzone) and my second... Sunday Lunch #2:  Garden Salad with Bean Salad on top. Sunday Dinner:  So not healthy in any way...  Mexican Dip with Multigrain Tortilla Chips. 081214-d1 081214-d32 This is a classic favorite of ours.  The tradition started with my college roommate and I, we'd pile refried beans, salsa and shredded cheese together in a casserole dish and bake it for 20 minutes before dipping tortilla chips in while watching movies.  The hubb and I have experimented some and never have the same dip twice.  This one consisted of refried black beans, taco seasoning, sour cream, salsa, onion, orange bell pepper, corn, and cheddar cheese.  Sooooo good, yet so bad...  The good news is that this is the first time in the six weeks since I've been writing this blog that you have seen this dish.  We used to eat is once a week...seriously. Sunday Dessert:  A Peppermint Eggnog Scone. bsi-91 We went to the grocery store today, but I won't bore you with all the details.  We did get this fabulous treat though... 081214-brussels-1 Brussels Sprouts on their stalk!!!  I've never seen them in the store like this before. We tried growing them in our garden this year but because we don't spray, the bugs got to them before they could mature.  Aren't they fabulous!?!?! 081214-brussels-3 081214-brussels-2 Sadly I missed yoga yesterday because we were running errands.  I hate missing yoga, but will have to try to make up for it this week.  I'm going to try to keep my posts short and sweet because our evenings are jam-packed with Christmas prep, so this will probably be the last long post for awhile...I'm sure you won't mind because we're ALL busy!  :)
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saturday mornings...


...are my favorite.  If I were to rank the Saturday mornings in my everyday life, today's would be near the top of the list.  It had all the components I crave:
  • a restful night's sleep
  • an early morning workout
  • a trip to the grocery store for beautiful produce
  • cooking in the kitchen with my hubb
  • a beautiful, delicious pancake breakfast
  • a smooth cup of coffee in my favorite NOLA mug
  • good tunes on the stereo
I'll start with my training run.  The hubb and I finished week #7 of our C'ville 10-Miler Training Program this morning! WooHoo!  We went to the track to meet up with the group at 8am.  We were a little late, so I'm not sure what distance groups 2-5 ran, but group 1 (yay group 1!!!) is up to 3 miles!!!  We rock.  :)  And, they finally had us out on the road instead of the track!  Hubb and I have been running on the road since the beginning, so we were revved up and ready to go.  We actually added an extra 1/4 mile to the route because we were feeling so good!  So, total run for this morning was 3-1/4 miles, with an additional 1/4 mile cool-down.  YAY!!!  I love the 3-mile mark because I feel like I'm actually being productive with my workout by getting a solid 30 minutes of running in.  It felt AWESOME.  And there are hills too, good hills that have you feeling worn out when you get to the top but then you get to recover with a nice downhill.  I LOVE IT! I get bored when I go to Florida and run because its so flat, but I am looking forward to the warmer weather when we head home for Christmas!!!  It was 26* this morning when we were out running!!! After our great workout, the hubb and I stopped at Foods of All Nations to pick up a few things for breakfast...we were out of coffee, fruit and eggs!  We'll do a bigger trip to Whole Foods later, but I was pleasantly surprised by the produce prices compared to WF so went ahead and got our fruit for the week.  I ate a banana on the way home. 081213-groceries-1 Lots of citrus, honeycrisp apples and CURRANTS!!!!  I l.o.v.e. currants. 081213-groceries-21 I look forward to this time of year because it means I get to have one of my all-time FAVORITE breakfasts... Fresh Red Currant Pancakes!  I hope you all like pictures of pancakes, because you're about to get a lot of them...I just can't help myself.  And I have to give credit to my hubb for a lot of these pictures...he's catching the food photography bug too!  :) 081213-b2 081213-b30813-b3 081213-b4 081213-b5 081213-b6 081213-b7 081213-b8 081213-b9 Happy Saturday!
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