Cornmeal Flapjacks
Note:
These breakfast treats are sweet enough to eat without syrup. They can also be frozen and reheated by popping in the toaster. I like to top them with homemade applesauce: Just cut up an apple or two, removing the seeds, stem and core. Put in the blender with a little bit of water, and blend until it's the consistency you like. Pour the raw applesauce into a saucepan and simmer for about 5 minutes. Yummy!
Tools needed:
non-stick skillet
Time:
40 minutes
Ingredients:
1 cup flour
1/2 cup cornmeal
2 tablespoons agave or honey
2 teaspoons baking powder
1 tsp baking soda
1/2 cup milk (soy milk works, too)
1/8 teaspon salt
1 1/4 cups plain yogurt (soy yogurt works, too)
2 large eggs
1/2 stick butter or soy margarine, melted
1/2 cup applesauce, optional
Directions:
- Whisk together flour, cornmeal, agave/honey, baking powder, baking soda, milk and salt in a large bowl.
- Stir together yogurt and eggs with a fork in another bowl. Once mixed, stir into flour mixture with melted soy margarine just until incorporated.
- If using blueberries, stir gently into batter.
- Heat a lightly greased large nonstick skillet over moderately low heat until hot.
- Pour 1/4 cup measures of batter into skillet in batches, forming approximately 3 inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden.
- Transfer to a baking sheet and keep warm in a 250-degree oven while cooking remaining cakes.
- Top with applesauce just before serving.
Serves:
4
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