The parent recipe for these pancakes comes from still the best and most complete vegetarian cookbook by one of the most talented teachers of healthy cuisine and promoters of sustainability in America, Deborah Madison. Her Vegetarian Cooking for Everyone has long been a favorite gift of mine to new chefs.
I have adapted this recipe with White Whole Wheat flour and a mixture of organic coconut oil for its resilience at high temperatures, and organic butter for flavor. To make a truly decadent breakfast or lunch, add cooked, crumbled organic bacon bits – about 1/2 C (4 rashers cooked). The bacon lends a wonderful smoky and savory flavor.
We send this recipe with best wishes to Alessandro, our Italian friend. We adore Italian cuisine, but Alessandro, after visiting us, adores pancakes! Alessandro and family – we look forward to June 2008 in Udine.
1 C boiling water
3/4 C coarse stone-ground cornmeal (polenta cornmeal)
2 T organic butter
2 T organic coconut oil
2 eggs, beaten
1 1/2 C buttermilk (or 1 C whole milk organic yogurt and 1/2 C organic milk)
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 C White Whole Wheat flour or whole wheat pastry flour
1 T coconut oil for griddle
Optional: 4 rashers of organic bacon, cooked and crumbled (about 1/2 C)
Yogurt for topping
warmed maple syrup
Combine boiling water and cornmeal in a large bowl. Stir to combine and let stand 5 minutes. Melt butter and coconut oil and whisk into cornmeal. Meanwhile, preheat griddle or pan on medium heat.
In a smaller bowl, whisk eggs, Add buttermilk or yogurt and whisk again. Add salt, baking powder, and soda and whisk. Take contents of small bowl and whisk into the cornmeal mixture. Add flour and optional bacon bits and combine just until mixed. Place 1 T coconut oil on griddle and allow to spread. When a few drops of water bounce on contact with griddle, it is ready.
Use a ladle to transfer pancake mixture to griddle. These are thin and delicate pancakes that cook quickly. Flip quickly when tops have small bubbles. Serve with a dollop of whole milk yogurt or crème fraiche and a drizzle of real maple syrup or honey. Berries on top make a nice addition as well.
One or more of the following can be added for variations:
3/4 C frozen berries
3/4 C sliced bananas
1/2 C diced cashews, walnuts, or pecans