A great weekend breakfast or brunch with these tasty corn batter cakes. Make sure you serve them with real maple syrup or fruit and whipped cream.
Dry Ingredients:
1 C Corn Meal. Medium grind is best, like Bob's Red Mill, but a fine grind works too.
1 C Enriched Flour
1 tbs Baking Powder
1 tbs sugar (you can use more or less depending upon your taste
1 pinch of salt
Mix together in a bowl
Wet Ingredients:
2 C Milk (can use buttermilk which adds a nice flavor
2 Eggs
2 tbs melted butter
Mix the wet ingredients in a separate bowl. Then add the dry ingredients stirring until you have a smooth batter. Place the batter on a heated griddle or frying pan with a ladle to form pancakes.
Optional:
You can add blueberries or other fruit or nuts to the batter. Warning: frequently the blueberries "clump" together and don't spread around the entire pancake.
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I've been thinking a lot about the meat hump. You'd need to engineer it so it didn't have nerve endings so the animal wouldn't feel pain. Or, perhaps you could feed the animal a diet that was designed to dull pain while making the meat taste better; maybe one of the little known properties of rosemary is that it dulls the meat hump nerve endings while imparting a lovely rosemary taste to the meat!
ReplyDeleteDad, do you have the recipe for cornbread? That's also a good one. And obviously we need the pumpkin belgian waffles...
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