This is a little variation on the cornmeal pancakes I made earlier using this Cornmeal Buttermilk recipe from Bon Appetit. I decided to try it with olive oil instead of melted butter or margarine.
3/4 cup unbleached all purpose flour, 3/4 cup yellow cornmeal
2 tablespoons brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 heaping Tbsp nutritional yeast, lots of cinnamon (to taste). Mix.
1 1/4 C milk sub (I used plain unsweetened coconut milk), 2 Tbsp vinegar*. In a separate bowl I mixed enough Ener-G Egg Replacer to replace 2 eggs, but I used heaping teaspoons and an extra Tbsp of water since the recipe calls for large eggs.
I simply added this to the milk in my measuring cup along with 3 Tbsp of olive oil (one more than the recipe calls for just because I love olive oil). Stir with a fork, it’s as good as whisking.
Add to the dry stuff.
until mostly smooth (it’s okay to have a few small lumps). I use a 1/4 measuring cup to pour the batter.
Heat an oiled skillet over medium heat, cook until the bottom is golden brown.
I decided at the last minute to add raisins. Flip, and again cook until golden – about 1 – 2 minutes.
I topped mine with 2 Tbsp of maple syrup and a little more olive oil. Eat them right away while they’re nice and crunchy, they taste great with olive oil. Then I decided to try something more savory…
Slices of garlic, a sprinkle of nutritional yeast and – a certain cousin will love this – a nice pinch of SALT.
I didn’t put anything on these, but if I make these again (I will) I’ll drizzle them with a little olive oil and add just a tiny bit more salt. Both flavors could work for breakfast or dinner.
*A note about the vinegar. 1 Tbsp is necessary to make the pancakes rise, the second tablespoon is to give them the sour buttermilk flavor. You can use 1 Tbsp if you don’t want the sour taste.