The Cornbread Gospels (37 page)

5.
Transfer the mix into gallon-size zip-top freezer bags. Label and date each bag. To prevent rancidity, both from the whole-grain flours, and especially from the toasted ground sesame, store the bags of mix in the freezer.

6.
Use the mix as needed, straight from the freezer, making pancakes or waffles with the recipes on
pages 214
and
220
, and be glad you did this.

S
ERVES
2
AS THE MAIN ITEM
, 4
AS PART OF A MORE SUBSTANTIAL BREAKFAST

I just marvel at how good these are, and how long they keep me going energy-wise. I think you will also be very pleased.

It’s the double hit of sesame that takes these over the top.

1 egg

1½ cups water, preferably spring or filtered (or, for extra-light pancakes, use club soda or a naturally carbonated water, such as San Pellegrino)

1 cup Toasted Sesame Multigrain Pancake Mix (
page 212
)

1 teaspoon mild vegetable oil

1½ teaspoons toasted sesame oil

Optional accompaniments: butter or Better (see Pantry,
page 346
), pure maple syrup, fresh sliced fruit, and/or sautéed fruit

1.
In a medium bowl, beat together the egg
and water.

2.
Whisk in the pancake mix, the vegetable oil, and the sesame oil, being careful to combine thoroughly but not overbeat.

3.
Heat a heavy nonstick or well-seasoned cast-iron skillet over medium-high heat. When the skillet is good and hot, ladle on the batter—it should make the telltale hiss as it hits the skillet’s surface if you have it hot enough. Make the cakes as large or small as your family likes. Lower the heat to medium. When the pancakes have risen and have a few bubbles around the edges, about 2 to 3 minutes, flip them. The second side usually takes 1 to 2 minutes.

4.
Serve hot from the griddle, with whatever accompaniments you like.

S
ERVES
4
TO
6

Faintly sweet, so lightly cinnamon’d that you don’t even identify the spice as much more than a fragrance, these are substantial. Cornmeal gives grittiness, buttermilk provides a tender cake, and apple pieces stud each bite. These cakes make a good fall brunch or breakfast, with applesauce, apple butter, or the Warm Maple-Apple Sauté on
page 206
. Top with butter, a dab of cottage cheese or sour cream, or a drizzle of honey.

Choose a not-too-crisp yet full-flavored variety of apple: a McIntosh, Macoun, or Golden Delicious. Be sure to dice the apple
very fine;
large chunks leave sections of the pancakes undercooked, but grating them makes the cakes overly moist.

1¼ cups stone-ground yellow cornmeal

1¼ cups unbleached white flour

¼ cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

2 eggs

1 cup milk

1 cup plus 2 tablespoons buttermilk

1 teaspoon mild vegetable oil

2 apples, peeled, cored, and finely diced into ⅛-inch pieces

Vegetable oil cooking spray (optional)

Optional accompaniments: Warm Maple-Apple Sauté, applesauce, apple butter, butter, cottage cheese, sour cream, and/or honey

1.
Combine the cornmeal, flour, sugar, baking
powder, baking soda, salt, and cinnamon in a medium bowl.

2.
Separately, in a smaller bowl, beat the eggs, then stir in the milk and buttermilk. Add the oil.

3.
Pour the liquid mixture into the dry and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the diced apple.

4.
Heat a skillet or griddle over medium-high heat. If it is nonstick, you need not spray it with oil; if it is conventional, give it a good spray. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it, using about 2 tablespoons of batter per pancake. If the skillet is hot enough, the pancake batter will sizzle slightly as it makes contact with the pan surface.

5.
Let the pancakes cook until bubbles that do not burst appear around the edges, 70 to 80 seconds. Flip the pancakes and cook the second side for about 50 seconds. Serve, hot, from the griddle, with the accompaniments of your choice.

This is a much lighter, airier version. Separate the eggs. Beat the yolks in with the liquids, as above. In a small, deep bowl, beat the whites until stiff (see Beating Egg Whites,
pages 186
–
187
). After adding the apple in step 3, gently fold in the beaten whites. Griddle the pancakes as directed.

S
ERVES
4
TO
6

These are wonderful pancakes, and they are surprisingly delicate considering the whole grains. The citrus adds a subtle, almost floral sweetness. Make them at the height of fresh blueberry time, and luxuriate. Or try them on a gray winter Sunday, using frozen berries—and remember summer fondly with each bite. Either will satisfy.

If you do use frozen berries,
don’t thaw them first
, or your batter will turn a less-than-appetizing blue-gray. Another tip: Since the batter is a bit more fragile than that of some pancakes, cook the cakes in a nonstick pan, for a slightly longer time, at a slightly lower heat. This compensates for this delicacy, firming the cakes up nicely.

These are so good that you might eat them perfectly plain, or with just a touch of butter and the traditional maple syrup.

1 cup stone-ground yellow cornmeal

½ cup unbleached white flour

½ cup whole wheat flour, preferably pastry flour

1 tablespoon sugar

1 tablespoon baking powder

1¼ teaspoons baking soda

½ teaspoon salt

1 egg

Finely grated zest of 1 orange, preferably organic

1 cup orange juice, preferably freshly squeezed (about 2 large oranges)

1 cup plus 2 tablespoons buttermilk

2 teaspoons melted butter or mild vegetable oil

1 cup blueberries, fresh or frozen (unthawed)

Vegetable oil cooking spray (optional)

1.
Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl.

2.
In a smaller bowl, beat the egg, then stir in the orange zest, orange juice, and buttermilk. Stir in the butter or oil.

3.
Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the berries.

4.
Heat a skillet or griddle over medium-high heat. If it is nonstick, you need add no oil; if it is conventional, give it a good spray of vegetable oil. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it, using about 2 tablespoons batter per pancake. (If the skillet is hot enough,
the pancake batter will sizzle slightly as it makes contact with the pan.) Cook the pancakes until bubbles that do not burst appear around the edges, about 1½ minutes. Flip the pancakes and cook the second side for about 50 seconds. Serve, hot, from the griddle, or keep warm in a low (250°F) oven for a few minutes until ready to serve.

S
ERVES
4

The “double” in this recipe’s title refers to both the yellow cornmeal in the batter and the corn kernels stirred into it. To me, these pancakes are superb dinner fare, whether with some thing old-fashioned (meatloaf) or new-fashioned (baked tempeh with gravy). But they certainly fit the breakfast bill also, especially in the sweeter variation that follows.

3 eggs

1 cup cottage cheese (see Choosing Good Cottage Cheese,
page 221
)

1 tablespoon mild vegetable oil

⅓ cup stone-ground yellow cornmeal

2 tablespoons unbleached white flour

½ teaspoon baking soda

⅛ teaspoon salt

¾ cup corn kernels, cut from 1 or 2 ears of fresh corn (see Shuck and Jive,
page 49
), or frozen corn kernels, measured and thawed

Vegetable oil cooking spray

Optional accompaniments: butter or Better (see Pantry,
page 349
), pure maple syrup, and/or unsweetened applesauce

1.
Buzz the eggs, cottage cheese, and oil or butter in a food processor until well combined.

2.
Add the cornmeal, flour, baking soda, and salt and pulse a few times, just to combine well. Add the corn kernels, giving one or two pulses only.

3.
Spray your largest nonstick skillet well, and place it over medium-high heat for a few minutes. Let it get good and hot, then begin dropping the pancake batter by rounded tablespoonfuls onto the skillet (the batter should sizzle a bit when it hits the pan).

4.
Allowing about 70 seconds for the first side, watch the pancakes closely (the cottage cheese makes the batter’s texture atypical, so there are fewer telltale bubbles). When they are ready to be flipped, you will notice the top sides have firmed up a little (not as much as you might think) and have a slightly dulled finish. Flip one cake gently; if it’s a nice, even golden brown, your timing was impeccable. Allow about 30 seconds for side two and continue flipping the other pancakes.