I love pancakes almost as much as pizza. Spread with butter, sprinkled with sugar and spritzed with lemon, folded or rolled and eaten warm with a napkin to catch the dribbles that run down the chin. Oh, sweet delight if you can eat wheat.
Sometimes I like a more savoury approach that is wheat free. The cornmeal recipe below is one such experiment. Try to find a medium ground cornmeal as the coarse polenta style ones just make very gritty pancakes.
|Primroses, Spring is here!|
1 cup of medium or fine cornmeal
1 cup boiling water
½ tsp salt
1tbs melted butter or oil
butter or oil for frying
Pour the boiling water over the cornmeal and salt and mix well, then leave to stand for 5-10 minutes.
|The soaked corn meal and the egg.|
Crack the egg into a half-cup measure and break it up with a fork, add enough milk to fill the measure and add it to the cornmeal mixture.
Add the oil or melted butter and mix well to a thick batter.
|The batter ready to use.|
Heat a frying pan or griddle and grease with oil or butter. When it is hot add blobs of the batter to the pan. (I use about 1-1 ½ tablespoonfuls per blob)
When they are dry on top flip them over and cook the other side. Serve straight off the pan or keep warm on a plate in a low oven.
|Cooking the second side.|
|With grilled streaky rashers and maple syrup.|
For a more substantial lunch dish I added some grated cheese, a chopped scallion or two and a little chilli. I cooked larger pancakes and topped them with a salsa of tomatoes and shallot. Some avocado and coriander would make good additions too.