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Caption: A RECIPE corn + wheat griddle cakes
Caption: I'm constantly editing pancake and scone recipes! Just can't help it! Here's my latest tweaked up version of the popular breakfast cake: wheat + corn batter prepared on the griddle!
I shared these with two dear friends who were visiting me from Nashville for a long weekend. It's become a tradition for me to do breakfasts like this with my guests. I love it. I really love it.
Hope you try this one and enjoy!! If you make it, please take a snap and tag me so I can see! [@tifforelie on Steller + Instagram]
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Caption: Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup whole wheat flour
1/4 cup sugar
1 tsp kosher salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1 1/3 cup hemp milk (can substitute nut milk or regular milk)
1 1/2 tablespoons balsamic vinegar, or flavored drinking vinegar of choice!
2 eggs, lightly beaten
8 tablespoons Earth Balance, melted (can substitute butter)
Honey for drizzling
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In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the hemp milk, vinegar and eggs. Whisk in the melted Earth Balance.
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Heat an electric griddle to about 350 degrees F (medium heat on a stovetop), butter it up and spoon batter onto the hot griddle in 1/4 cupfuls, cooking about 2-3 minutes on each side until they're golden brown.
Serve and drizzle with honey!
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Caption: INSTAGRAM.COM/TIFFORELIE
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