Pancakes are a wonderful breakfast for those days you have a little more time to prepare something besides a few scrambled eggs or a smoothie. I love eating pancakes on the weekends–especially when it’s cold and foggy outside.
There is nothing like sitting down to a table with plates full of steaming pancakes, eagerly waiting to melt the butter you spread on them.
I love pancakes, but sometimes the same old whole wheat recipe can get a bit boring after a while. That’s one of the reasons I love this recipe for cornmeal breakfast cakes. They taste amazing and have a delicious, different texture from regular ol’ whole wheat cakes.
Hope you enjoy them as much as we do!
I borrowed the basis for this recipe from one that was on a package of Bob’s Red Mill cornmeal which I purchased at the store. But, as I believe recipes are merely “guidelines” as opposed to hard and fast rules… I changed a bunch of things about the recipe, so essentially, it’s really a completely new one.
In the words of Rita Rudner, “I read recipes the same way I read science fiction. I get to the end and say to myself “well, that’s not going to happen”.
In other words, feel free to experiment, too! 🙂
- 1 cup boiling water
- ¾ cup medium grind cornmeal
- 1¼ cup kefir
- 2 eggs
- 1 cup whole wheat pastry flour
- 1 Tbsp aluminum-free baking powder
- 1 tsp sea salt
- ¼ tsp baking soda
- ¼ cup softened butter
- In a large mixing bowl pour hot water over cornmeal and stir thoroughly. Add in kefir, beat in eggs. In a medium mixing bowl stir together flour, baking powder, sea salt and boing soda. Add dry ingredients to wet and stir. Stir in butter and mix as thoroughly as possible. Bake on hot griddle, sans oil or more butter. Cook on one side until cakes begin to firm up and bubble. Flip and continue cooking. Note: these cakes take longer than regular pancakes to cook but are well worth the effort.
