Johnny Cakes (AKA Cornmeal Pancakes)

Recently I went through my pantry, did an inventory of what I have, what I am out of, and what needs to be used up.

This is a reminder that we all should be doing this, especially now if you are a cold weather/holiday cook and or baker. Get a head start, make sure you can find flour and sugar, and make sure your baking powder and sodas are active!

My pantry is pretty freaking well stocked if I do say so myself. One thing I like to do though is use up ingredients that are not super staples (like cornmeal) before I buy more. And I was low on cornmeal so I figured I would just use the rest up for dinner and pick up a fresh bag during the next grocery shop. I was planning on making a pan of baked cornbread but time got away from me and it was too close to dinnertime for me to bake. So I grabbed a skillet and made cornmeal pancakes instead.

Just as good, if not better (I would say better) then cornbread. Crispy, soft, rounds of perfection. Eaten by the mr who claims he doesn't like cornbread( he really liked these🤷‍♀️) and took all of 8 minutes from start to finish for dinner. And now I will probably be making these way more often now because these little pancakes are perfect for serving with soup and chili. And I did get a fresh bag of cornmeal so I am all good to go!

To the cornmeal pancakes.

The stuff. Cornmeal, white whole wheat flour, salt, baking powder, honey or maple, olive oil, and boiling water.

Simple here. Cornmeal, honey or maple, and oil into a bowl. Mix in hot water until completely incorporated. Let sit for a minute or two then add in the flour salt ,and baking powder. Mix til combined.

Batter into a hot skillet to cook, just like you would expect. Each side cooked until golden brown.

Look at that color. Cooked to perfection.

Place them on a wire rack instead of a plate as you make them, if you care about keeping them crispy.

Then you eat them. Anyway you like. You can go the sweeter route and pour some maple on a stack or smear some jam on top. Or savory like I did here, topped with tomato stewed chick peas and avocado mousse. OR just eat them straight up hot, warm, or cold.

They are good all the ways.

-C

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Johnny Cakes (AKA Cornmeal Pancakes)

makes 8-10 pancakes

• 3/4 cup cornmeal

• 1/4 white whole wheat flour

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon honey or maple syrup

• 2 tablespoons oil plus more for skillet

• 1 cup boiling water

Place the corneal, honey or maple, and oil into a medium sized mixing bowl. Dump in the boiling water and stir until everything is combined. Let sit for 2 minutes. Add in the baking powder, salt, and flour and mix install incorporated.

Grab a skillet and heat to medium on stove.

Once skillet is hot, add a touch of oil to evenly coat the bottom. Scoop batter into pan with a spoon and spread into a round that is no thicker then 1/2 inch. Cook for 3-4 minutes of until the bottom is golden brown. Flip and cook other side until golden brown. Place cooked cakes on a wire rake to keep crispy.

Eat right away, sweet of savory or plain as they are. Left overs are great, just place them in an airtight container for up to 4 days. Can be reheated to crispy perfection in the oven or in a toaster!

Lentil Flour Zucchini Pancakes

To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.

Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.

These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.

Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.

To the lentil flour and zucchini pancakes!

The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.

Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.

Once you have the flour made, cut up the zucchini and onion into chunks.

Drop into the blender and blend until pretty smooth.

Dump puree into bowl and top with some lentil flour.

Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.

Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.

Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.

-C

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Lentil Flour Zucchini Pancakes

• 1 pound dry green lentils

• 1 large zucchini

• 1 onion

• salt and pepper

• splash of oil

Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.

Once flour is achieved, dump into a jar with a lid. You probably won’t be using it all right now.

Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.

Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.

Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.

Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.