Cornmeal Pancakes

What do you do at 2pm on a Friday afternoon? Make pancakes? Sure! Why not. It was either that or clean the house. As you can see, the pancakes won (cooking trumps vacuuming).

I decided to make pancakes after my failed attempt at Black & White cookies last night (no worries, I think I know what went wrong and I’ll have that up as soon as I can). I know the dough is supposed to be cake-like, but not flat and floppy. Not that these little circles of brown, sweet goodness are floppy. No, they hold their own perfectly.

These pancakes have a warm, earthy taste to them. Not overly sweet, the way pancakes can be sometimes. It gets its sweetness from the molasses – which is, well – awesome.

Make them for breakfast, make them for dinner. Just make them. They’re yummy.

Cornmeal Pancakes

adapted from epicurious.com

inspired by joy the baker

1 1/4 cup soymilk

1 1/3 tsp cream of tartar plus 2 tablespoons of soymilk

Egg replacement the equivalent of 1 egg

1 tbs dark molasses

1 tsp vanilla extract

1/4 cup Earth Balance, melted and slightly cooled

1 cup flour

1/8 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1/2 cup yellow cornmeal

In a small bowl, whisk together the cream of tartar and 2 tbs of soymilk. Add to 1 1/4 cups soymilk – whisk together and set aside.

In a medium bowl, whisk together flour, salt, baking soda and baking powder.

In another small bowl whisk together egg replacment, soymilk mixture, vanilla and melted Earth Balance.

Add the wet ingredients to the dry ingredients, stir to combine.

Add the cornmeal and stir until mixed (I use a whisk to get out the large lumps).

Drop 2 tbs of batter onto a hot, greased griddle or skillet.

Serve with syrup or your favorite pancake topping and enjoy!

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