I make these blue cornmeal pancakes quite often, as they are easy and filling. They make the perfect cozy-weekend breakfast or, as I served them this time, as breakfast-for-dinner, with a side of organic bacon.
3/4 cup blue cornmeal like Bob’s Red Mill
1 teaspoon salt
1 Tablespoon (scant) agave nectar
1 cup boiling water
1 egg, beaten
1/2 cup soy milk
2 Tablespoons butter, melted, or 2 T. neutral-tasting oil
3/4 cup unbleached white flour
2 teaspoons baking powder
1. In a medium bowl, mix together the blue cornmeal, salt, and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
2. In a measuring cup, combine the soy milk, egg, and melted butter. (Be sure your butter has cooled before you add it to the egg. Otherwise, you’ll get scrambled eggs!) Stir the milk mixture into the cornmeal mixture. Combine the the flour and baking powder in a small bowl. Stir this into the cornmeal mixture until just mixed. If the batter is stiff, add a little more milk until you have a smooth mixture.
3. Heat a large skillet over medium heat, and grease with a dab of oil or butter. Use about 2 Tablespoons of batter for each pancake. (I used more like 3-4 Tablespoons. I like larger pancakes.) When the entire surfaces of the pancakes are covered with bubbles, flip them over and cook until golden.
4. Serve with fresh fruit and a light drizzle of agave or pure maple syrup. (My new favorite topping is Maple Agave!) These pancakes can go the savory route, too, and might be good with some scallions mixed into the batter and topped with sour cream. Omit the sugar if making a savory pancake.