On the Farm Cornmeal Pancakes
These recipes were inspired by Big Red Barn. To learn more about the book and see all our Big Red Barn activities, click here.
It is time for the other half of our post-barn raising meal! We're cooking up some recipes inspired by the farm and the animals that live in the Big Red Barn.
Yesterday's recipe was Carrot Apple Salad with Feta Dressing. Today it's Cornmeal Pancakes, made with corn (that grows on the farm), milk (from the cow), and eggs (from the chickens).
Did we forget anyone? Oh, yes there are the pigs, but they eat anything, and I think they would be quite happy with this spread, don't you?
Your young readers can help measure all the ingredients into the blender. As always, you know your reader's ability level, so let them help as much as they can!
adapted from Moosewood Restaurant Cooks at Home
Makes about 20 4-inch pancakes.
- 1 1/4 cups skim milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups cornmeal
- 1/2 cup flour, all purpose or whole wheat
- 2 tablespoons butter
- 1 to 2 tablespoons vegetable oil
- In a blender or food processor, combine all the ingredients except for the oil and blend or process until well combined.
A few notes: Using a blender makes it very easy to simply pour the batter onto the skillet, but a food processor works equally well.
You might need to scrape down the sides with a rubber spatula to make sure all the dry ingredients incorporate into the batter.
- Add 1 tablespoon of the oil to a skillet or griddle and heat over medium-low.
- When skillet is heated, pour enough batter onto the skillet to make several 4-inch pancakes. Cook until pancakes puff up and form bubbles, about 3-4 minutes. Then flip them over and cook on the other side until lightly browned. Repeat with remaining batter.
Note: You can keep cooked pancakes hot in a preheated 200 degree oven.
Serve pancakes with a pat of farm-fresh butter and a side of Carrot Apple Salad for lunch or dinner!
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