So I’m still settling into my new job and getting used to the kitchen in my apartment. In some ways, it’s an upgrade from my old place: for one thing, the fridge fits IN the kitchen now. But hilariously enough, I still have the same miniscule amount of counter space as the last one, and fewer hooks to hang pots and pans. Grr. But I’m still managing to feed myself a bit.
Here’s some cornmeal pancakes! If you are an organized sort of person, you can whip these up before going to work in the morning. Especially if, say, you’re a reporter and you mostly set your own hours. Unless you have to cover a 7 a.m. committee meeting. (And may the people who scheduled that meeting be bitten by a thousand mosquitos.)
So, the pancakes. These are thin and tender, and the cornmeal adds a wee bit of texture. I recommend maple syrup, honey or jam to top ’em with. And butter. Don’t forget the butter.
Whole Wheat Cornmeal Pancakes
(adapted from a recipe on a Bob’s Red Mill package)
1 cup boiling water
3/4 cup cornmeal
1 1/4 cup buttermilk
1 cup whole wheat pastry flour (or 1/2 wheat, 1/2 white flour)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
1/4 cup canola oil
Heat up a pan on the stove, preferably a cast iron skillet, with a spray of cooking oil. Pour boiling water over cornmeal and stir. Beat in milk and eggs. In another boil, whisk together flour, baking powder, sugar, baking soda and salt, then whisk into batter. Whisk in oil. Drop about 1/4 cup of batter per pancake onto the skillet–a measuring cup is useful for this–and cook until holes appear on the top, then flip and cook the other side. Wrap up the extra ones in wax paper and freeze ’em so you can enjoy pancakes at your future leisure!