Cornmeal Flannel Cakes
These fluffy pancakes can swing sweet, but we love them savory topped with a salad of cherry tomatoes, scallions, and sour cream. They also make great waffles if you have an iron ready to go.
Ingredients
1 cup fine polenta
3/4 cup whole wheat or rye flour
1 tsp baking powder
1/2 tsp salt
2 tbsp maple syrup
2 eggs, separated
1 1/4 cup buttermilk
3 scallions or 1 stalk green garlic, sliced thinly
1 lb cherry tomatoes, halved
1 cup sour cream
Method
- In a medium sized bowl combine the cornmeal, flour, baking powder, and salt
- Combine the egg yolks, buttermilk, and maple syrup
- Then combine the wet and dry ingredients
- Whisk the egg whites until they hold peaks and gently fold into the batter
- Heat a large frying pan over medium heat and ladle a half cup of batter into the frying pan to make pancakes in batches
- Allow each pancake to brown and bubble, flipping when they have bubbles in the center
- Meanwhile combine the scallions, tomatoes, and sour cream with a pinch of salt, several grinds of black pepper and big drizzle of olive oil
- Serve the pancakes with the tomato-scallion salad
