Sunday, June 4, 2017
It kind of sounds like a contradiction, doesn't it?
When I think of pancakes, I think of soft, fluffy, . . .and yummy.
While the texture may be a little different with the corncake, the end result is still the same!
My boy cherub was up and out of the house early,
and my girl cherub was sleeping in on Saturday morning.
The Mr. and I had enjoyed a morning with a hot cup of coffee and a long rock on the patio.
When the Mr. said pancakes sounded good, I went to gather the ingredients,
which we didn't have what we needed.
But I did have cornmeal!
Sweet corncakes became a real option!
Making my mix, and using my castiron griddle, we ended up with a great Saturday breakfast treat
When I make pancakes, I normally make extra for a quick reheat breakfast later in the week.
These tasty treats, I did not really prefer them reheated.
1/2 cup potato starch
3/4 cup cornmeal
3 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp. xanthan gum, optional
2 large eggs
3 TBSP oil
3/4 cup milk
1 TBSP grated lemon rind, optional
In a large bowl, whisk together the dry ingredients.
In a separate, smaller bowl, whisk together the wet ingredients.
Make a well in the center of the dry ingredients and stir in the liquid ingredients. Mix well and allow the mixture to sit for 5-10 minutes to tighten up.
On a greased hot griddle, scoop batter by 1/4 cup full. Allow to cook until edges appear dry and tops begin to bubble. Flip and cook on the other side until done.
Serve warm, with butter, fresh fruit, and drizzled with honey.