Ate it too fast.. and see, it clouded my vision.
I don’t remember where I found this recipe, but it’s quite different from its vegan origins. My favorite way to eat these is in a savory method, similar to how arepas are eaten–combine them with a bit of mashed avocado (combined with lemon juice, cumin, and chili pepper) and thinly sliced white cheddar. Goat cheese would probably be good; my recommended brand is Capricho de Cabra (found at Whole Foods Tribeca). Apparently a good sauvignon blanc is recommended with the Capricho.. you know I can never turn down anything that is luscious and goes well with creamy foods.
You can substitute the honey for any kind of sweetener; maple syrup as the preferred if you are making these for breakfast.
INGREDIENTS:
1/2 c. finely ground yellow corn meal
1/2 c. whole wheat pastry flour
1/2 tbsp baking powder
1/4 tbsp baking soda
1/4 tbsp salt
2 eggs
1/4 c. soymilk (almond milk would be delicious)
2 tbsp honey
AND SO…
Combine all the dry ingredients together in one bowl, making sure they are well distributed. In another bowl, combine the wet ingredients and whisk together. About 1/4 cup at a time, stir in the dry ingredients into the wet ingredients. If batter is too dry, add some more milk until desired consistency (should be just about as thick as regular pancake batter). Turn your stove on medium heat and drop about a tablespoon of butter on a non-stick pan. When all butter has melted, begin to place 1/3 cup batter on pan, flipping after 1-2 minutes (keep a good eye on this). You may have to turn down the heat if it starts to smoke–be aware of exactly how you like your pancakes done. As each pancake cooks, place them into a toaster oven on 300′ F to stay hot. Makes approximately eight 3 1/2 inch. pancakes. Perfect for 4 avocado/cheese sandwiches!
