Saturday, March 24, 2012

savory cornmeal pancakes


Over these last few weeks, I've made a plethora of goodies. Goodies that had little photoshoots with my Sony. The same Sony that I can't find the adapter of. So I can't upload the pictures. This was a huge disappointment.  Here's a list of all the things I've made.

  • Pepperjack Popovers
  • Chocolate Cupcakes with Peanut Butter Frosting
  • Blueberry Muffins
  • Pumpkin Bread with a Cream Cheese Swirl 
  • Cheddar-Herb Quickbread 
  • Corn Muffins 

All of these were so good! Hopefully, I can find my stupid adapter that LOVES to play hide and seek with me soon. Boo. Meanwhile, I have these amazing cornmeal pancakes I made today. Using my noggin, I decided to take these with my phone. Instagram, thank you for saving these odd lighted pictures. I love you.


I never considered myself a chef. At most, I was an amateur baker. At my lowest points, I was a carblovin' teenager with a clunky camera. I usually leave the cooking to my mom, who is an amazing cook. She can whip up delicious, improv meals from anything. It's siiiick, to say the least. But, when I am home alone, hungry, and left with no leftovers, I love to experiment. Mac and cheese from scratch. Quinoa with a cheese sauce. Quinoa with zucchini and Italian sausage. Fried rice balls.

This time, I had a  practically full sack of cornmeal that I bought for corn muffins just sitting in my pantry.  I settled on cornmeal pancakes because I wanted to try to cook with cornmeal. I opted to make these savory but you can easily turn them into a sweet breakfast, brunch, lunch, or dinner. Just add some vanilla and drizzle with maple syrup or honey. ALSO, hi vegans! These are for you! I added some sour cream because I wanted to be risky but omit that. Use 1/4 cup of any milk subsitute and you are set.


Savory Cornmeal Pancakes with Carmelized Onions
adapted from Mark Bittman
Serves 1-2

3/4 cup stone ground cornmeal
3/4 cup boiling water
1/2 tsp salt
1 tbsp olive oil
scant 1/4 cup milk
1 tbsp (+ more for serving) sour cream
1 large onion
cherry tomatoes
ground pepper

Slice an onion thinly. Heat up a thickbottomed pan (I used a glass pot) and coat it with olive oil. And follow these instructions.

While the onions are getting delicious, put the cornmeal, salt, and boiling water in one bowl. Let it sit for ten minutes.

Stir in the milk slowly until it is thick but spreadable. Add the sour cream and oil and stir to combine.

Heat up a griddle or cast iron pan. Follow the best instructions for making pancakes. I never use the conventional way because it just don't work for me. I always keep it at medium heat because the pan always spurts oil and becomes a hot, scary mess. Follow Mark Bittman's instructions, unless you're like me.

when the pancakes are done, put them on a paper towel over the plate. You don't have to but I like to. Your onions should be a nice light brown. If you want to caramelize them even further, feel free too. I like them with a crunch. To serve, top the pancakes with the onions, a dollop of sour cream, and sliced cherry tomatoes. Sprinkle tomatoes with salt and pepper.

Dig in! Take a forkful of all the elements and swoon. Happy eating!


  1. So I was reading that list of stuff that you made and pepperjack popovers? Chocolate cupcakes with PB frosting? Please FIND YOU ADAPTER! Sounds so delicious. These savoury cornmeal pancakes looks pretty good too. I actually have a whole bag of cornmeal sitting in the back of my baking cupboard right now...

  2. Wow, you've made such fun goodies. It's been forever since I took out my popover pan. Maybe I'll start using it again.

    I'm loving these pancakes. I'm a huge fan of cornmeal so anything cornmeal related is a plus in my book! :)