It’s a cool Sunday morning and I’ve been up for hours (early to bed, early to rise) so it seemed like the perfect time to linger over a cup of coffee and create something new in the kitchen. I pulled out my favorite cookbook, the Joy of Cooking, and settled on cornmeal pancakes. On any other day I would have added fruit to them, but alas, the lack of fresh produce kept them simple today. If you want some really good banana cornmeal pancakes I’d highly recommend Café Heaven in P-Town... but I suppose that isn’t a very helpful suggestion. So in the meantime, I recommend, getting out one bowl and a few easy ingredients and whipping up your own.
Happy Pancaking!
Ingredients:
1 cup cornmeal- 1-2 Tbls honey (maple syrup, or sugar)
- 1 tsp. salt
- 1 cup boiling water
- ½ cup milk
- 2 Tbls melted butter
- 2 tsp. baking powder
- 1 egg
- ½ cup flour
Combine cornmeal, honey, and salt in a large bowl. Slowly stir in boiling water. Cover and let stand for about 10 minutes. Then whisk in milk, melted butter and baking powder. Add 1 egg. Whisk in flour.
A few general notes about pancakes…
The batter is supposed to have lumps - embrace the lumps and don’t overbeat! If you have time, refrigerate your batter for a while (hours if you want), it is best when rested before cooking. You can always add a little water or flour to get the consistency of the batter to the right place. I thought the batter was a little thin so I added a little bit of extra flour. The pancakes came out a bit thinner than the average flap-jack, but cooked nicely and had the right amount of corn taste without feeling too heavy. A nice break from the traditional pancake, and so easy there is no excuse for Aunt Jemima to even be in your cabinet.
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