Cornmeal Flapjacks & Wildberry Sauce

It's early morning. The mellow sounds of Washed Out are playing, and the smell of flapjacks fills the air with a sweet scent.

This serene scene might not be commonplace in many morning kitchens, but now you can change that. It's time to feel good about a hearty breakfast again. Break out your whisks and bowls, because we're making some stick-to-your-ribs sustenance.

These cornmeal flapjacks with wildberry sauce make every day (even Monday) a welcome sight to wake up to. Plus they're downright easy to make.

Cornmeal Flapjacks
Adapted from

3/4 cup cornmeal (yellow or blue works fine)
1 teaspoon salt
4 tablespoons sugar
1 cup boiling water
2 teaspoons white vinegar (didn't have any eggs, this works as a substitute)
1 cup whole milk
3 tablespoons melted butter
1/4 cup honey
2 teaspoons natural vanilla extract
3/4 cup all-purpose flour
2 teaspoons baking soda

1. In a large heat-proof bowl, mix the cornmeal, sugar, and salt. Pour in the boiling water and stir. Then leave to soak for a few minutes.
2. In a separate medium-size bowl, mix the milk, vinegar, and butter. Then pour into the cornmeal mixture.
3. Add the flour and baking soda. The mixture should be a thick, dolloping consistency (like wet sand, but smooth). Add milk if it is too dry.
4. Heat a large skillet (we used a nonstick pan) over medium-low heat. Dollop out 4 tablespoons to make a hearty-size flapjack. Keeping the heat low is key because they take about 4 minutes a side to cook. Flip when you see there are no more bubbles on the flapjack surface.

Wildberry Sauce

1. Place a 1/2 cup of mixed berries (frozen or fresh) in a medium saucepan over medium-high heat. Add a 1/2 cup sugar with 2 tablespoons water.
2. Allow the mixture to reduce to about half.
3. Pour mixture into a blender and purée. Then sift through a strainer to remove seeds.
4. Allow wildberry sauce to cool so it can thicken to a perfect pouring consistency. We like to drizzle a touch of honey on our cornmeal flapjacks as well.

Follow this easy recipe when you want to indulge decadently on your own-some, or if you're in a giving mood, share with others to make their morning frowns turn upside down.

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Anais Alexandre