I made cornmeal pancakes for breakfast today: a half-recipe of the version from the Joy of Cooking, with the following changes:
- didn’t have any fresh corn (so sad!) so I had to leave it out
- used white cornmeal, not yellow
- added fresh chopped cilantro, red pepper flakes, and a squirt of Sriracha rooster sauce
- used canola oil instead of melted butter
- used soy milk instead of regular milk
- sprinkled a bit of Mexican cheese into the tops of the first batch before turning them over to brown–the cheese got all crispy and golden when fried in the pan
They were delicious and crispy!
