Thursday, June 16, 2011

Cornmeal Pancakes

I know I've said this before, but these pancakes were fantastic!  I just happened to buy cornmeal and just happened to be in a bind for dinner (quick dinner = breakfast) and just happened to have a cornmeal pancake recipe I'd been wanting to try.  These were light, tasty, and such a delicious alternative to the everyday pancake.

Cornmeal Pancakes
(from Chicago Tribune)
Printable Recipe
Serves 2-4

1 cup white or yellow cornmeal
1 teaspoon salt
2 tablespoons melted butter
1 to 2 tablespoons honey, sugar or maple syrup
1 cup boiling water
1/2 cup milk
1 egg
1/2 cup flour
2 teaspoons baking powder

1. Combine the cornmeal, salt, butter and honey in a large bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.
2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.
3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes until just combined.
4. Heat the griddle until a few drops of water skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Over medium heat, cook batter until bubbles stop appearing, about 3 minutes. Turn and cook until the center feels set and no longer liquid, 1 to 3 more minutes.
5. Serve immediately with syrup, honey or jam, or keep warm on a cookie sheet in a 200-degree oven.  Enjoy!

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