My kids and I just visited my parents over the summer, and I asked my mom to make one of my favorite breakfast recipes. It was these cornmeal griddle cakes. She used to make these for us growing up and I felt like a little kid waking up in my old house, bouncing down stairs in my pajamas to eat these at their kitchen table. I love the savory, slightly nutty, and crumbly texture these have. I must admit, I did hijack the recipe and make a few swaps so this could become processed free, but it was totally worth it! Just look how the morning sunlight loves these too!!
1 cup milk + 1 Tbsp. vinegar (or one cup buttermilk)
1 cup hot water
3/4 cup whole corn meal (organic with the germ)
2 eggs
1 cup flour (use whole wheat or sprouted whole grain)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup melted coconut oil
Mix the milk and vinegar and set aside, maybe 5 minutes. In a medium sized bowl, pour hot water over the cornmeal and stir. Add the milk mixture. Beat in the eggs, then add the flour, baking powder, salt, and baking soda. Stir in the oil. Bake on a hot un-greased griddle.
These pancakes have the most delicate texture, which makes them thin but fluffy at the same time. Drizzle on a bit of pure maple syrup and watch how they disappear. Don't be afraid to experiment with fresh fruit as a topping either. Raspberries or fresh peaches would be divine!
