When the weekend roles around, I want real breakfast… Lately, I have been playing around cornmeal pancakes. It has taken awhile to determine the correct proportions and such but I think I may have a winner. I like to eat them with some raspberry jam. Happy Weekend!
(adapted from Cooking Light)
1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon honey or maple syrup
1 egg, beaten
1 teaspoon vanilla
2 tablespoon chopped walnuts
1 tablespoon butter
Combine the flour, cornmeal, baking powder and salt. Mix in the wet ingredients until just mixed. Stir in the walnuts. Heat the frying pan and melt the butter (you can use more butter if you wish but I’m trying to eat healthier). Pour any excess melted butter into the batter. Spoon a half of the batter onto the pan. Cook until the tops are covered with bubbles and the edges are cooked. Flip the pancake and cook until browned. Repeat with the rest of the batter.
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Hello! How is everyone today? I’m sorry that I’ve been out of the blogging world. I have some great recipes to share with you but… I haven’t felt like writing lately. I’m taking four writing intensive courses this semester so… all my articulate energy is currently focused on school…but only six weeks until graduation!
when Juan was visiting in February, we made chestnut goat cheese ravioli. They were amazing! We used this recipe for the ravioli dough but substituted half the flour with chestnut flour. Then we filled it with goat cheese, a little salt and pepper, and chives. I made a brown butter sage sauce to pour on top. Delicious!
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