I love cornmeal, I do not why but they have sch a texture that I just like it so much! I like cornmeal for breakfast, arepas or even “sorullitos de maíz” (It is the only fried food that I eat, but I just cant resist them. Besides, they pair along with beer xD)
Well, these Cornmeal Pancakes where a complete success :D. Although the were a complete success, do you wan to know the funniest thing of these pancakes? I forgot to add the baking powder and I noticed before pouting the batter in the pan. My first though was: “Uuuuuugh, they will not rise :(.” But…surprisingly they were amazingly fluffy! Do you imagine how fluffy they would have been if I would have been added the baking powder?! Tell me when you make them ;).
There texture was firm, they were moist and the flavor was wonderful. The batter contains a mix of cornmeal, soy protein and whole wheat flour. What makes these pancakes have a bright yellow color was the turmeric powder which I love to use every time I use cornmeal!
I ate them with kiwi and a sauce of Icadelicias Walnut Spread
yield: for one person
1/4 cup cornmeal
3 T whole wheat flour
1/2 scoop soy protein powder (you can use yours and adjust the quantity)
a pinch of sea salt and ginger
1/4 tsp turmeric powder
1/8 tsp baking powder
1/2 tsp vanilla
water for mixing
Walnut Spread sauce
1- First, mix all of the dry ingredients
2- Then, add the vanilla and carefully add the water until having the pancake consistency.
3- Turn on a pan on medium heat with a drizzle of coconut oil.
4- Pour the desire amount of the batter and cook until it looks firm (my batter did not make bubbles).
5- Flip and cook another minute.
6- Once done, transfer to the serving dish.
7- Repeat the process with the remaining batter.
8- Finally, garnish your dish and enjoy!