Immune Week: Breakfast for dinner Corn Pancakes
I knew a family when I was growing up that had dessert before dinner on Sunday nights. Well, I didn’t know them well and I didn’t really know for sure that they even had this practice but Deanie Byron told me they did and she was the boss of me. In any case, I thought this was an amazing tradition and yet was never able to convince my mother it was one we should introduce to our family.
I still think it’s a good idea to throw some curve balls into family meals. My kids are a little to sugar focused for me to go this route. Plus, I’m not ready to drop the dessert-as-vegetable tactic even though all the picky eating experts I’ve spoken to say not to do this…. I’m sorry, I can’t give it up! What I can do is make breakfast for dinner, which blows Esme’s mind. I’ve made straight up pancakes as dinner before but I like the idea of something more savoury. And so these little babies were born. Oh, and pancakes for dinner was something my Mom used to do, so I guess this is our version of an amazing dinner time tradition.
photo by Maya Visnyei
I love the texture of the corn niblets with the corn meal but you could really use any finely chopped vegetable, as long as you’d steamed them or sauteed them to make them tender.
2 eggs, seperated
2 cups buttermilk (2 Tbsps vinegar added to regular milk and left to sit for 10 minutes becomes ad hoc buttermilk)
2 Tbsps vegetable oil, plus a bit for the pan
1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 1/2 cups corn meal
1 cup frozen corn
4 scallions, trimmed and chopped from white to beginning of green
Pour corn into a bowl to thaw as you prepare the rest of the recipe
Beat egg whites into soft peaks and set aside.
Blend egg yolks, oil and buttermilk well.
Mix flour, cornmeal, baking soda, baking powder, salt and sugar together until well combined.
Combine wet and dry ingredients and add corn and scallions. Gently fold in egg whites. Let stand for 10 minutes before cooking.
Heat a small amount of vegetable oil heat in a pan to just above medium. Pour a 1/4 cup of batter per pancake into the pan, cook until you see bubbles along the edges, flip and cook for a minute or two on the other side.
Serve with steamed vegetables for dinner!
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