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.