Cornmeal Pancakes
When I was in University & my parents would bring massive boxes of food up every time they visited, I used to make cornmeal pancakes from boxes of Jiffy Cornbread mix. Lately our local brunch spot has been serving the salmon eggs benny on top of a corn pancake & I’ve been jealous. This morning I decided to make some for myself.
While my version is certainly not as sweet as the sugar laden prepackaged mix, that can certainly be remedied with a bit of maple syrup. These have a pleasant crunch and a good amount of protein from the egg and the quinoa flour. Top with an egg and some sauteed greens, with a bit of creme fraiche and some fruit, or with butter and maple syrup.
Cornmeal Pancakes
makes 4 large pancakes
Ingredients
1/2 c cornmeal
1/4 c quinoa flour
1/4 t salt
1 1/2 T butter, plus more for frying
1/2 c cream
1/2 t baking soda
1 egg, beaten
Sift together the flours and the salt. Melt 1 1/2 tablespoons of butter, then add the cream and baking soda before beating in the egg. Add the wet mixture to the dry and whisk until blended.
Melt a bit of butter in a skillet over medium-high heat and pour in about a quarter cup of the batter. When the edges are crispy & there are lots of bubbles in the center, flip the pancake. Cook for a couple minutes more until the bottom is browned. Repeat for remaining batter.
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Tags: breakfast, cornmeal, quinoa flour
