By Nora Dunne, Contributor
Pancake recipe from “The Essential Vegetarian Cookbook"
Makes 2 wraps (with several pancakes leftover for dinner and snacks)
Polenta pancakes:
1/3 cup yellow cornmeal
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 cup buttermilk
2 eggs
1 ounce butter, melted
2 tablespoons vegetable oil
Sift corn meal, flour, baking powder, salt, and sugar into a bowl and make a well in the center. Beat together buttermilk, eggs, and butter and pour into dry ingredients. Mix well, until batter is lump-free.
Brush a frying pan with oil. When hot, pour on a thin layer of batter, just covering the pan. Cook over medium heat until the underside is a golden color. Flip and cook the other side. Repeat with remain batter. Serve warm.
Egg wrap:
2 polenta pancakes
4 eggs
1 small tomato, diced
1 green onion, chopped
Shredded cheddar cheese , to taste
Salt and pepper, to taste
Scramble eggs in a frying pan. Serve on warm polenta pancakes with tomato, green onion, cheese, salt, and pepper. Enjoy!
