Cornbread Pancake Burger “Buns” + The struggles of blogging
First of all, hi! It’s been quite awhile, hasn’t it? Nothing terrible happened, I just… well honestly I haven’t been feeling motivated to blog. I started this as a “yeah! this will be fun!” project but quickly realized how much work keeping a blog actually is. Writing posts, taking pictures, remembering to take pictures of things I make that turn out well… and finding the time to do it all. I’ve been avoiding making a blog-posting schedule or regulating how I post because this was supposed to be fun! Fun things don’t have schedules! Haha ok, Maria. Except my refusal to set aside time for the blog meant that I would forget about it for awhile and then I would be rushing around trying to put something together. And feeling like I was “wasting” my Saturday morning because putting a post together always takes longer than I want it to.
But when I stop pretending that I’m not feeling guilty about not posting anything, I remember why I started this thing in the first place: I love cooking and even though I follow a super-restrictive diet I’ve managed to make some pretty awesome things. And I want to share that with other people!
So we’ve got a schedule now. And hopefully you’ll be hearing more from me from now on. I’m also going to try to focus more on everyday-type recipes that don’t require a lot of time + effort. I really love creating extravagant things – I’ve been known to turn a simple sandwich-making affair into a full blown kitchen tornado – but those super involved recipes don’t solve the “what on earth can I have for dinner” dilemma.
Which brings us to this recipe! I’ve been meaning to share these forever (these pictures are from last March!), because these guys are a rotating favorite around here. And that’s saying a lot, considering my aversion for making the same thing more than once
It all started one night when Marc came home from work and asked the always daunting question: “Do you have any thoughts on dinner?” Like 99.9% of the time my response is “uh…. hm. Dinner. well… no not really. Do you?” That night was different though, because the Gods of Inspiration had struck not minutes before Marc walked in the door.
I had been thinking about burgers. Yes, I really wanted burgers, but there was a problem: burger buns. If you’ve ever tried to use Udi’s bread as buns, you’ll know it’s not that great, and so I had been trying to come up with a homemade solution. Except getting gf bread to rise is the worst, and whatever I made always came out flat & disappointing. Also I never had the foresight to make yeasted dough.
That’s when I came across this recipe. It got me thinking about cornbread… except cornbread was too crumbly for buns. But you know what is kind of burger-shaped and not crumbly? Pancakes! Cornbread… pancakes!
The Inspiration Gods sure have some weird ideas, huh? Luckily, Marc was willing to volunteer his Master of Pancake skillz to make a corn flour variety. (He makes us pancakes every Sunday morning with no recipe… I don’t know how he does it.) And they turned out awesome! They’re super quick to whip up, and waaaaay better than any store-bought bun. I’ve put them with turkey burgers here (I actually like turkey burgers better than beef… is that weird?), but you’re welcome to use whatever meat you like – or veggie burgers!
Let’s have us an end-of-summer hurrah and grill up some burgers, shall we?
Cornbread Pancake Burger "Buns"
- 1 tablespoon oat flour
- 3 tablespoons corn meal
- 2 tablespoons sticky rice flour
- 2 tablespoons tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon white sugar
- Rosemary, to taste
- Small handful grated cheddar cheese
- 2 eggs
- 1 tablespoon olive oil
- Milk to consistency
- ½ pound ground turkey
- Splash olive oil
- Salt & Pepper
- Spices such as paprika, chili powder, oregano, cayenne
- Toppings such as cheese, lettuce, tomato, avocado
- To make the pancakes: Heat a skillet to medium-low heat (we use an 8" cast iron). Combine flours, salt, pepper, sugar, rosemary, and shredded cheddar in a bowl. add eggs and olive oil and mix vigorously until no lumps remain. You want it to be on the liquid-y side of pancake batter, so if it seems thick add some milk.
- Pour a few tablespoons (I don't actually measure this) of batter into the skillet and spread to burger size. Cook until bubble start to appear; flip and cook on the other side until done. Set pancakes aside to keep warm. The recipe should make about 5 pancakes.
- For the burgers: Turn the skillet up to medium or medium-high (or preheat a grill to medium-high). Combine turkey with oil, salt, pepper, and desired seasonings. Divide into two patties and flatten (turkey will shrink a lot so make them pretty flat). Cook, covered, until sides start to become opaque. Flip and cook on the other side until juices run clear. If using cheese, place on burgers to melt.
- Serve burgers in between two pancake buns with desired toppings. Enjoy!
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