These end up with a sort of vaguely "Long John Silver's hashbrown" taste due to the turmeric and garlic powder, but I highly recommend them. A couple will do for you, especially when you serve them with steamed veggies and turkey sausage. Serves 3-4 people, at about 3 pancakes apiece.
2/3 C stone ground cornmeal 1 1/3 C all purpose flour 4 tsp baking powder 1 tsp salt 1/2 tsp chili powder * 1/4 tsp turmeric 1/4 tsp garlic powder 2 T Parmesan cheese
2-3 spring onions, chopped
2 eggs, beaten 1 1/3 C milk 1/4 C canola oil
* Note for international audiences: American "chili powder" is a blend of spices, commonly available commercially. It doesn't refer to ground hot chiles, although that's part of the combination. You can make your own, if you can't find it locally, and it keeps pretty well in an airtight container in a cool, dry place.
1. Heat a skillet on your stove (preferably cast iron), or warm up an electric skillet to 350 F. In a large mixing bowl, combine all the dry ingredients (except for the onions) and sift them well. 2. In a separate bowl, beat the eggs just until combined. Add the rest of the wet ingredients to the eggs and beat a bit. 3. Make a crater in the dry ingredients and add the combined wet ingredients to the dry , mixing well. The batter will be thick and a bit lumpy. Add your spring onions, and stir. 4. When the skillet is hot, scoop the batter onto it in about 1/4 C batches and cook until they are golden brown, flipping once.
Spread with a bit of butter or margarine, and serve with sides. This would also be good with hot pepper preserves, sour cream or sauteed mushrooms.
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timeasmymeasure
Savory Cornmeal Pancakes
Date: 2014-05-10 12:05 am (UTC)2/3 C stone ground cornmeal
1 1/3 C all purpose flour
4 tsp baking powder
1 tsp salt
1/2 tsp chili powder *
1/4 tsp turmeric
1/4 tsp garlic powder
2 T Parmesan cheese
2-3 spring onions, chopped
2 eggs, beaten
1 1/3 C milk
1/4 C canola oil
* Note for international audiences: American "chili powder" is a blend of spices, commonly available commercially. It doesn't refer to ground hot chiles, although that's part of the combination. You can make your own, if you can't find it locally, and it keeps pretty well in an airtight container in a cool, dry place.
1. Heat a skillet on your stove (preferably cast iron), or warm up an electric skillet to 350 F. In a large mixing bowl, combine all the dry ingredients (except for the onions) and sift them well.
2. In a separate bowl, beat the eggs just until combined. Add the rest of the wet ingredients to the eggs and beat a bit.
3. Make a crater in the dry ingredients and add the combined wet ingredients to the dry , mixing well. The batter will be thick and a bit lumpy. Add your spring onions, and stir.
4. When the skillet is hot, scoop the batter onto it in about 1/4 C batches and cook until they are golden brown, flipping once.
Spread with a bit of butter or margarine, and serve with sides. This would also be good with hot pepper preserves, sour cream or sauteed mushrooms.