Thursday, May 26, 2011


Um.  Just look at this breakfast.

We ate this the morning Ingrid and Clare left to go back to Colorado.  I made the exciting discovery that harissa tastes absolutely incredible on tofu scramble (and dare I guess that it would on eggs as well)...  And these corn pancakes from the ppk were really wonderful, especially drenched in earth balance and maple syrup.  The only things I changed were using hemp milk instead of almond milk, and (because I can be a bit of a cheapskate) using molasses instead of maple syrup, which probably gave the cakes a more pronounced flavor.

(from the ppk)

1 c corn, fresh or frozen (thawed if frozen)
1 c plain hemp, almond, or other nondairy milk
1 1/2 c cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TB molasses or maple syrup
2 TB canola oil
2 TB fresh lemon juice
more oil

1. In a blender, pulse the corn and milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.
2. Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.
3. Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.  Makes about 12-15 small pancakes.


I'm so proud of Ingrid and Clare: in just about seven days in LA, they managed to make it to Scoops three times!  This was the last time:

 banana cacao nib and hazelnut coffee

hazelnut coffee and peanut butter oreo

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