Nothing better than pancakes on a Sunday morning. Since this was a holiday Monday, I guess it had much of the same effect.
These were sort of ...crepe-like pancakes. The batter was too runny to create actual pancakes. I made them from trying to cut a Mark Bittman (How to Cook Everything) recipe in half and sub in some cornmeal for the flour. I think something about the cornmeal makes it less bulky when liquids are added.
In any case, after slow cooking some plums into a sort of compote with sugar and lemon zest, plus the important addition of a fried egg, this brekky was ready to go.
1 comment:
I think it might have to do with the gluten in normal flour compared to cornmeal. Flour and water make glue - cornmeal and water... ??
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