scrumptous Sunday morning pancakes

I think if I ever open a restaurant (Off-White Cafe anyone?), it would be a breakfast and lunch place.  I enjoy making breakfast – maybe because morning is my favorite time of day.  Also, for some reason the carbs I eat at breakfast don’t tend to cascade into over-snacking or carb cravings later that day.  Hmm.  So when our friend M. rolled into town and took us rock climbing yesterday, I felt that repaying him with cornmeal pancakes topped with yogurt, honey and banana was only fair.  Sorry no pics ;(

PS: these are HEARTY!!  2 max per person is needed.  Its about 2 hrs late and I still feel full.  Good thing we are watching the Women’s World Cup before we head out for a bike ride!

Wheat-Free Cornmeal Pancakes (served 3 easily)

  • 1 egg, separated
  • 1 cups milk of your choice (in honor of our guest, who doesn’t do Almond Milk, I used Moo Juice)
  •  Tbsp butter, melted
  • 1/2 cup Spelt flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 cups cornmeal, medium grain
  • 1/4 cup of water – depending on consistency you like.

Beat egg white until stiff peaks form; set aside. Slightly beat the egg yolk in mixing bowl; blend in milk and butter. Mix together the flour, soda, salt, sugar, and cornmeal; blend into the liquid mixture until smooth. Fold in beaten egg white. Let batter stand for 10 minutes. Turn griddle or pan up to Med-high heat.  Once warm, turn down to Medium (down a notch or so). Add a touch of butter to the pan for cooking.  Pour about 1/4-1/2 cup of batter evenly onto skillet/griddle.  Cook until the are consistent bubbles formed on the uncooked side.  Flip and cook about 1 more minute.  Both sides should be golden brown.   These cook a little slower than pancakes.  Serve with butter, plain yogurt, banana and a drizzle of honey.  We also had a few crushed Pistachios to stick on top.  Yum.

Serve with butter and warmed syrup. Also delicious with fried ham or bacon on the side.
Cornmeal pancake recipe serves 6 to 8.