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.
- 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.
Preheat a grill.