Cornmeal Flapjacks

Cornmeal Flapjacks with Applesauce
Note: 

These breakfast treats are sweet enough to eat without syrup.  They can also be frozen and reheated by popping in the toaster.  I like to top them with homemade applesauce: Just cut up an apple or two, removing the seeds, stem and core.  Put in the blender with a little bit of water, and blend until it's the consistency you like.  Pour the raw applesauce into a saucepan and simmer for about 5 minutes.  Yummy!

Tools needed: 
non-stick skillet
Time: 
40 minutes
Ingredients: 
1 cup flour
1/2 cup cornmeal
2 tablespoons agave
2 teaspoons baking powder
1 tsp baking soda
1/2 cup milk (soy or almond milk works, too)
1/8 teaspon salt
1 1/4 cups plain yogurt (soy yogurt works, too)
2 large eggs
1/2 stick butter or soy margarine, melted
1/2 cup applesauce, optional
Directions: 
  1. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a large bowl.  Stir in agave and milk when all dry ingredients are mixed.
  2. Mix yogurt and eggs together with a fork in another bowl.   Stir into flour mixture with melted soy margarine just until incorporated.
  3. If using blueberries, stir gently into batter.
  4. Heat a lightly greased large nonstick skillet over moderately low heat until hot.
  5. Pour 1/4 cup measures of batter into skillet in batches, forming approximately 3 inch cakes, and cook about 3 minutes, or until undersides are golden.  Turn and cook 1 minute more, or until golden.
  6. Transfer to a baking sheet and keep warm in a 250-degree oven while cooking remaining cakes.
  7. Optional: Top with applesauce just before serving.

 

Serves: 
4

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