Cornmeal Pancakes with Summer Berries

We’re back home in Colorado, and we had a wonderful (dare I say magical) time in Portland. By the end of the week, Ryan and I were ready to pack our bags and move to the northwest. We picked berries, we drank coffee, and we ate one good meal after the next. The people were friendly, the humidity was a welcome change, and there were cherries growing on neighborhood trees.

The dream of the 90s IS alive in Portland.

But despite our magical trip, it felt good to come home last night. Our animals greeted us excitedly at the door, and we went on a long walk, enjoying the dry and cool evening air. And if Portland did anything, it inspired me to think more creatively in the kitchen. I’m already crafting new recipes that I’m excited to share with you in the weeks ahead. But today, I’m giving you an older recipe, a favorite recipe: cornmeal pancakes. With 4th of July approaching, I felt it fitting to share this patriotic plate. Cornmeal pancakes are a simple way to elevate your morning meal. They offer all the familiarity of a pancake with a little something different: the crunch and color of cornmeal. Slice up fresh berries, and you have a beautiful and wholesome meal to share this weekend.

Cornmeal Pancakes

1 1/3 cup all-purpose flour (whole wheat flour could also be used)

2/3 cup cornmeal

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/3 cup milk

1/4 cup melted butter

Maple Syrup and Berries for serving

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, milk and melted butter (be sure melted butter has cooled to lukewarm). Gently fold wet ingredients into dry ingredients and stir until combined.

Heat a large cast-iron skillet over medium high heat. Grease lightly with butter. Pour batter in 1/4 cup increments. Allow to cook cornmeal pancakes until bubbles form on surface. Flip gently and cook for an additional minute or two, until the other side is golden brown. Serve cornmeal pancakes with fresh summer berries and maple syrup.

In Portland

Regular posting will resume next week. If you want to follow our adventures follow me on instagram: @cakestand. Look forward to sharing more soon.

Lucy Turns One

One year ago. Has it already gone by this fast? On the eve of your birth, I walked hand-in-hand with your papa through a nearby field. We knew you were coming soon and yet the unfolding of your arrival seemed as distant as the mountain that hovered above us.

And then, on that next hot June morning, you came. Far quicker than I imagined. My labor was intense and beautiful and calm. You were welcomed with joy and love. Open arms and open hearts. I watch the video of your birth to remember discrete moments and emotions: the determination, the fear, the exhaustion, the ecstasy, the tears. I look at these images of your sweet second-old face, and it comes back to me effortlessly. June 25th. The best day of our lives.

And so, sweet girl, we’ve known you for one year now, and yet…I now feel like I’ve known you since the beginning of time. We were knit together somewhere else, far far away and long long ago. I can’t imagine life without you in it. And so I believe, in some mysterious way, you’ve been with me all along.

We are so proud of you. You approach the world with openness, with laughter, with unashamed curiosity…and yet you still find refuge in our arms. There aren’t enough words to describe you…and most of the ones I try fall painfully short. Because our love for you is on a level that transcends nouns and verbs and adjectives. Our love for you exists in that same secret place we were knitted together long long ago.

Today, we’ll celebrate your birthday…just the three of us. We’ll go to the ocean (we’re in Portland!), we’ll pick berries, and we’ll take time to honor the special place you have in our lives…and the impact you’ve already had on your world. I love you Lucille Amelia Moutrie-Kulp. I am blessed to be your mother.

Kadi Spurlock from Up in the Sycamore photographed our birth and came down to Colorado Springs to photograph us after Lucy’s first birthday. She’s an incredible photographer and friend.

Lucille Amelia’s First Birthday Party

Lucy's First Birthday A huge thanks to Kadi Spurlock for helping me capture this special day. Also, to my sweet husband, mom, and mom-in-law: I couldn’t have done it without you!

Cherry Pie (with almond flour and coconut sugar)

Despite all the baking I’ve done over the past five years, I’ve never made a cherry pie. Growing up, we were all apple. Why bother with juice that stains and hundreds of pits when you could just peel and slice? But when I went to Whole Foods earlier this week only to be greeted by bins and bins of bright, plump cherries, I knew I had to try.

And no surprise, making and eating cherry pie is delightful. While pitting cherries requires time, it quickly becomes methodical. And if you don’t have a one-year old tugging at your pants, it might even become meditative. Ryan has made no effort to hide his general distaste for cherry pie, but when he smelled the browning crust and bubbling fruit, he was first in line for a slice. I probably don’t have to tell you he loved it.

What makes this cherry pie unique is the addition of almond flour to the crust and the use of coconut sugar in the filling. Both add flavor and nutrition to this American classic. Coconut sugar is a great alternative to cane sugar. Low on the glycemic index, coconut sugar also retains several nutrients from the coconut itself. And I find the taste to be slightly nutty, a bit more complex. It worked beautifully in this cherry pie.

Wish me luck as I try to pull together all the last-minute details for Lucy’s first birthday party on Sunday. I can’t wait to share pictures with you all!

Cherry Pie (with almond flour and coconut sugar)

*adapted from Bon Appetit

⅓ cup almond flour
¼ cup coconut sugar
1 teaspoon kosher salt
2½ cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks

1/2 cup coconut sugar
1 tablespoon finely grated lime zest
3 tablespoons cornstarch
pinch of kosher salt
3 pounds fresh cherries, pitted, or 6 cups frozen cherries
1 large egg, beaten to blend
Demerara sugar (for sprinkling)

Pulse almond flour, coconut sugar, salt, and flour in a food processor. Add butter and pulse until mixture resembles small peas.

Whisk egg yolks and ice water in a small bowl and drizzle over flour mixture. Pulse until dough just comes together (adding more water by the tablespoon if necessary).

Gently knead dough on a lightly floured surface. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.

Preheat oven to 425°. Allow dough to sit at room temperature to soften, about 5 minutes. Roll out one disk of dough on a lightly floured surface to a 12” round. Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.

Combine coconut sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps. Add cherries and toss to coat.

Carefully transfer one chilled crust to a 9” pie dish. Trim edges to even out crust if needed. Scrape in cherry filling.Using a small cookie cutter, punch out holes in remaining crust. Fold edge of top crust underneath edge of bottom crust and press together to seal.

Brush crust with egg and sprinkle with sugar. Chill pie until crust is firm, 20–30 minutes.

Place pie on a foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350° and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.