Cornmeal Pancakes

It’s Golden Week in Japan and that means hot breakfast every morning.  Yesterday I tried cornmeal pancakes on a whim and was very happy with the result.  These are uber healthy as I only had  whole wheat flour and soy milk in the house.  I was worried they would be too hearty but they were still relatively fluffy.  I included what I put in them.  You can find the original recipe here at the Mr. Breakfast website.

Cornmeal Pancakes

(4 servings)

1 and 1/4 cups whole wheat flour
1 and 1/4 cups soy milk
3/4 cup cornmeal
2 eggs – beaten
3 Tablespoons vegetable oil
1 Tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract

In a medium bowl, sift together flour, sugar, salt and baking powder. Stir in the cornmeal.

In a separate bowl, whisk together eggs, soy milk, vegetable oil and vanilla (if desired).

Add liquid mixture to dry mixture.

Drop by heaping tablespoons on a greased hot frying pan. Cook until edges are brown and bubbles are in the middle. Turn and cook on other side. Serve with butter and maple, sorghum, molasses or other syrup.

Note: I think these will taste amazing topped with raspberry jam. I wish I had had some.