Hello! It's time for pancakes...for dinner or mayhaps breakfast or even lunch. Anytime, really. This recipe is hearty, filling but not too heavy. Hope you enjoy!
Cornmeal Pancakes and Strawberry Topping
adapted from the Joy of Cooking
1 1/2 cup cornmeal
1/2 cup flour
1 teaspoon salt
2 t. baking powder
2 tablespoons melted butter
1 to 2 tablespoons honey or sugar
1 cup boiling water
1 cup of milk
step one: In a large metal (or a heavy) bowl, combine the cornmeal, salt, butter and honey. Pour the boiling water over the top and whisk well to combine. Cover tightly and let stand at least 10 minutes. (I used plastic wrap to cover.)
step two: Preheat the griddle (medium-high) and spray with non-stick or add 1 TB butter to the griddle. (A non-stick pan works, too.) In a small bowl, whisk milk and egg. Combine into the cornmeal mixture. Combine the flour and baking powder, then add to the cornmeal mixture. Stir a bit.
step three: Pour the batter (about 1/4 cup at a time) into the griddle/pan. Let cook until pancake stops bubbling on top and flip. Cook for 2 more minutes, or until slightly firm (no liquid).
step four: Serve with the strawberry topping. (below)
1 1/2 to 2 cups strawberries
1/2 cup orange juice
1 t. vanilla or almond extract
1/3 cup sugar
step one: Chop the strawberries. In a medium pot on medium heat, combine all four ingredients. Stir and cover the pot. Let cook for 7 minutes, or until half of strawberries are liquified. (Stir occasionally during this time.)
step two: Move the pot off of the heat and let sauce cool a little and thicken. Serve immediately on top of pancakes or ice cream.