We recently wrote about all sorts of recipes for different types of pancakes and this one for corn meal pancakes is the most unusual we came up with. When we first tried it we just added the corn meal, flour, baking powder, salt and milk to a bowl, gave it a stir and then added the diced cheese. This is a small amount of batter and we simply divided it in two and then heated up a non-stick pan with about 1/2 tablespoon of butter and fried it for about 2-3 minutes on each side. At first we thought the corn meal was a little crunchy. So next time we tried the recipe we let the milk and corn meal soak for about 10 minutes before we added the other ingredients. There was very little difference in the corn meal, but by then we ended up liking the crunchiness of the corn meal so it did not matter. If you are looking for a little less crunchiness then we suggest soaking the corn meal in milk for about 30 minutes. In terms of the cheese we used, we like the mild flavor of jack, as well as the fact that it melts very easily. You could really use any kind of cheese. We topped our pancakes with 1/2 an avocado, sour cream and some salsa. We think some cottage cheese, bacon bits or even syrup would be great choices. Ingredients - 1/4 cup yellow corn meal
- 1/4 cup white flour
- 2 ounces diced monterey jack cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
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