The first batch was my usual whole wheat batter with agave syrup. But then I decided to be a little more adventurous and creative with my 3 a.m. energy. So I tried out this recipe from the NY Times. Now, this is the NY Times, people. You'd think they'd have their act together. But I knew something was wrong when I looked at the recipe. I thought, how odd! Maybe it's the jet lag, maybe I'm reading it wrong. But I read it over and over and yes, indeed, they are basically suggesting that if you mix cornmeal, water, milk and oil (with a few extra flavoring things thrown in), you will get pancakes. Well, if your intuition tells you, like mine tried at 3 in the morning, that all you will get is mush, pay more attention to it than I did. Seriously folks. Liquid and cornmeal, that's all you're using here. How could it possibly turn into a pancake? Well, let me tell you. It won't.
Of course, I didn't listen to my instincts. I did it like it says, minus the pine nuts because I didn't have any (but I hardly see how that could affect things). And then I heated the pan and put a little oil in it, and then when it was nice and hot, ladled out some of the 'batter'. Oh, the horror. If only I had a video or pictures to show you what happens. You'll just have to trust me. It is a splattering hot blob of crap; I'm sorry but there is no more refined way to say it. And the mush just sits there and bubbles and splatters everywhere, and, well, stays mush. So I scooped it up out of the pan and threw it in the garbage.
But now I had a huge bowl of cornmeal mush, and no breakfast to show for it. So I had to make something up. Here's what the recipe ended up being:
1 1/2 c. cornmeal, soaked in 1 1/2 c. boiling water until all the liquid is absorbed and the cornmeal softens
1 tsp. salt
1/2 c. milk
1 Tbsp. olive oil
1 tsp vanilla extract
2 eggs, beaten
2 tsp. baking powder
2/3 c. whole wheat flour (approx.)
agave syrup to sweeten to your taste
The measurements are pretty much guesstimates, because like I said, I was just trying to save a disaster. But the results were pretty amazing, if I do say so myself.
I'd never had cornmeal pancakes before, but now I wonder, why the hell not? I love cornbread and I love pancakes, and I definitely love having a hearty breakfast to keep me going through the morning. These were perfect. Heavier (and more filling) than a regular pancake definitely, but still moist and fluffy.
Two small cornmeal pancakes, half a sliced banana, and a cup of greek yogurt = a little piece of heaven in the morning.
