Tuesday, February 12, 2008
Corncakes
I have been inspired to make Arepas since my trip to Colombia but until I get my hands on some Arepa flour (or pre-cooked masa harina) I have been keeping busy making other things with standard cornmeal. This recipe is basically a pancake with topping applied before it's flipped. You can do the same with fruit on pancakes.
Topping Ingredients:
finely diced onion
drained black beans
cilantro Leaves
ground dried chili (or in season, chopped fresh chili)
salt and ground black pepper to taste
splash of lime juice
Batter, Dry Ingredients:
1/2 cup cornmeal
1/2 cup whole wheat pastry flour (or any flour)
1 teaspoon salt
1 teaspoon baking powder
Batter, Wet Ingredients:
1 Tablespoon ground flax seeds
3/4 cup plus 3 Tablespoons water
1 Tablespoon Agave nectar, Maple Syrup or Honey
Combine topping ingredients in reasonable proportions, set aside. Mix the ground flax seed with the 3 tablespoons water, stir and let sit. In a separate container, combine the dry ingredients. Add the water and sweetener to the soaked flax seeds, stir. Add wet ingredients to the dry ingredients, stir to combine. Add more water if batter is too thick to spoon onto griddle.
Pour 1/4 -1/3 cup of batter onto a griddle or skillet over medium heat. Let cook for 30 seconds and then spoon on a heaping tablespoon of the topping onto the pancake. When the edges looked cooked, flip the pancake and cook for 2-3 minutes. Vary these steps with your favorite pancake technique if applicable.
Store cooked corncakes on a plate in a warm oven.
Eat corncake with a knife and fork or top with your favorite raw toppings or salsa, fold slightly and eat like a taco.
Topping Variations: try any combination of the following and the original ingredients
finely chopped bell pepper
cooked mushrooms
salted and rinsed zucchini
cilantro leaves
Mole Style: I haven't tried this but I can not wait
toasted pumpkin seeds
toasted sesame seeds
toasted nuts
shaved bitter chocolate
ground roasted dried chili (or chipotle)
ground dried chili (or chopped fresh chili)
Breakfast Corncakes:
Make a topping of fruit and nuts and then dress with buttery spread, maple syrup, honey or agave nectar.
Topping Ingredients:
finely diced onion
drained black beans
cilantro Leaves
ground dried chili (or in season, chopped fresh chili)
salt and ground black pepper to taste
splash of lime juice
Batter, Dry Ingredients:
1/2 cup cornmeal
1/2 cup whole wheat pastry flour (or any flour)
1 teaspoon salt
1 teaspoon baking powder
Batter, Wet Ingredients:
1 Tablespoon ground flax seeds
3/4 cup plus 3 Tablespoons water
1 Tablespoon Agave nectar, Maple Syrup or Honey
Combine topping ingredients in reasonable proportions, set aside. Mix the ground flax seed with the 3 tablespoons water, stir and let sit. In a separate container, combine the dry ingredients. Add the water and sweetener to the soaked flax seeds, stir. Add wet ingredients to the dry ingredients, stir to combine. Add more water if batter is too thick to spoon onto griddle.
Pour 1/4 -1/3 cup of batter onto a griddle or skillet over medium heat. Let cook for 30 seconds and then spoon on a heaping tablespoon of the topping onto the pancake. When the edges looked cooked, flip the pancake and cook for 2-3 minutes. Vary these steps with your favorite pancake technique if applicable.
Store cooked corncakes on a plate in a warm oven.
Eat corncake with a knife and fork or top with your favorite raw toppings or salsa, fold slightly and eat like a taco.
Topping Variations: try any combination of the following and the original ingredients
finely chopped bell pepper
cooked mushrooms
salted and rinsed zucchini
cilantro leaves
Mole Style: I haven't tried this but I can not wait
toasted pumpkin seeds
toasted sesame seeds
toasted nuts
shaved bitter chocolate
ground roasted dried chili (or chipotle)
ground dried chili (or chopped fresh chili)
Breakfast Corncakes:
Make a topping of fruit and nuts and then dress with buttery spread, maple syrup, honey or agave nectar.
