Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.

The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.

Ingredients

• 1 cup cornmeal
• 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
• 1/2 teaspoon baking powder dissolved in a little water
• 2 to 3 tablespoons of sugar (depending on how sweet you like it)

Click on the link below for the instructions.

Instructions

Preheat a grill.

Mix all the ingredients together in a bowl and let sit for 30 minutes. Add milk to form a batter. In our case, we did not add much liquid because Ming used part okara which is already moist.

Oil and preheat a grill.

Take a golf ball size batter and roll into a ball.

Flatten the ball into a disc.Repeat for the rest of the batter.

Place on the preheated and oiled grill.

Cover and grill for 20 minutes (depending on your grill), turn half way.

Grill until both sides are golden brown.This is a very healthy snack.

Categorized Under: 2008 • Pancake • Snacks • Vegetarian

Tagged Under: Community Kitchen • Cornmeal • Pancake • Recipe