Variations on a pancake

This morning I made pancakes. Using the recipe from a few weeks ago; I made some slight variations with lovely results!

Cornmeal and Brown Sugar Pancakes adapted from The Joy of Cooking

Blend in a bowl:
1 cup flour
1/2 cup corn meal
3 TB brown sugar
1 1/2 tsp baking powder
1/2 tsp salt

In another bowl, whip:
1 cup cream
1/2 cup water*
3 TB melted, unsalted butter
2 eggs
1 tsp vanilla
1 tsp fresh grated nutmeg

Add the wet ingredients to the dry. Fold together until blended. Some lumps are ok.

Lightly oil a large skillet set over medium heat. Ladle approximately 1/2 cup of batter onto the skillet or griddle. When bubbles start to appear, carefully flip the pancakes and allow to finish cooking, about one minute.

Serve with fruit, syrup, butter, whatever you like!


*I didn't have milk, so I used 1 cup of cream and 1/2 cup of water. Works great. The cream creates a very tender cake.