I am feeling frustrated. The real thing that I have been wanting to sink my teeth in are waffles. Crunchy waffles, plain as is, with no butter or syrup. (So it technically is some crunchy bread). I just had some recently, and I cannot stop wanting it. So instead, I made pancakes. Cornmeal pancakes
One of my favorite random ingredients are cornmeal. It adds a crunch to where there shouldn’t be crunch. I love it in corndogs, so I figured, why not in pancakes? I was actually thinking of making sweet cornbread first, then stove top cornbread, then stove top corn biscuits, which eventually turned into thick cornmeal pancakes. Why? Because I didn’t want to work with a recipe, simple as that.
I mixed cornmeal and flour, added sugar, salt and baking powder. I then added an egg in the middle of it all, and slowly incorporated some milk, then eventually water as well. It was mostly trial and error. And thing that put me off was I kept finding it sweet and yummy, while mom and ate, who I forced to try it, found it bland. So I just added more sugar until I found it too sweet (which I guess would be their “right” sweetness).
This was good, but nothing spectacular based on audience’s reaction. But honestly, I think cornmeal would be one of my favorite ingredients 🙂
Cornmeal Pancake Recipe
1 cup cornmeal
1 cup flour
3 to 5 tablespoons of sugar, to taste
dash of salt
1 teaspoon baking powder
1 cup milk
water as needed
Mix all the dry ingredients. Make a well in the middle and drop in the egg. Add the milk and slowly mix in some of the flour mixture. Add more water if needed. You can make this as thin as crepe batter, or as thick as biscuit batter and it will work fine.
On a cast iron skillet, heat some oil and fry like crepe/pancake/biscuit. You may need to cover the pan for the biscuit style. Flip and make golden on other side as well. 🙂 Serve with butter and syrup.