Sorry, no recipe this time.
These were really really good pancakes. They’re made with whole wheat flour and cornmeal so they have a more grown up flavour and toothsome texture than than Aunt Jamima (not that I’d be caught dead making that stuff). They were kept light and fluffy by baking powder, and beaten egg whites. I was doing these up at my friend’s island (no power, limited kitchen gadgets) and found myself trying to whip egg whites to stiff peaks without an electric mixer, without a whisk, but with as many forks as I could desire. I spent about 1/2 hour going at the whites, and I can say that they foamed and lightened in colour, but try as I might I just couldn’t get them properly whipped. I folded in my vaguely foamy whites, and hoped for the best. Apparently this recipe has the advantage of being somewhat idiot proof too. They came out nicely fluffy, and not at all heavy or dense as whole wheat baking sometimes tends to.
An interesting note about this recipe is that it calls for oil in the batter and for the skillet, and only recommends butter as a topping. I would have thought that butter based pancakes would beat out oil based every time, but these were great just as they were. It’d be interesting to see if they could be improved by replacing some of the oil with butter.
I think I’ve found my new stand-by griddle cake. I love a cornmeal pancakes, and this recipe hit the nail on the head. It managed to combine the moist-fluffy-tender aspects of a white flour pancake with the hearty-nutty-textured virtues of whole grains and cornmeal. Perfect.