13 July 2011

Recipe: Homemade cornmeal pancakes and honey syrup

I guess breakfast has been on my mind lately, since it wasn't long ago that I did a preparedness breakfast post. Today, we'll look at another breakfast that you can make from easily stored foodstuffs: pancakes and syrup. Obviously, you could use a pancake mix, or use store-bought syrup, but hey, you want to be self-reliant, right?

Note that the recipe calls for corn meal and whole-wheat flour. From a preparedness standpoint, it makes the most sense to store corn and wheat in whole form, and then grind your own meal and flour. Getting a grinder and doing that before you are in an emergency situation will help you become familiar with making and using your own flour. Plus, it's definitely more nutritious.

Cornmeal Pancakes

Ingredients (serves about 4)

1-1/2 cups Cornmeal
1-1/2 cups Whole Wheat Flour
1 cup Wheat Germ, raw
1 cup Powdered Milk, instant
4 tsp. Baking Powder
1 tsp. Salt
4 Tbs. Macadamia Nut Oil
3 cups Water

  1. Combine ingredients in a mixing bowl.
  2. Add 3 cups of water and mix thoroughly.
  3. Heat a griddle (or a good-sized pan) until a few drops of water tossed onto the surface sizzles and runs around. (If the water jumps off the cooking surface, turn down the heat. If the water just sits there, increase the heat.)
  4. Add a little butter or oil to the griddle and smooth it around all over.
  5. Pour out 1/4 to 1/3 cup of batter on to the griddle for each pancake space the portions out so that they don't run into one another.
  6. Cook the first side until bubbles cover the pancake surface and begin to pop.
  7. Flip the pancakes over.
  8. Cook the pancakes on the second side until golden brown (it should take less time than the first side).
  9. Place pancakes on a plate, add syrup, and serve.

Honey Syrup

Ingredients (makes 1/2 cup)

1/2 cup Honey
1 tsp. Vanilla Extract
1-1/2 tsp. Water

  1. Warm the honey a little (just enough to make it easier to mix)
  2. Add water and vanilla, and stir thoroughly.
  3. Cook over low heat until honey thickens and becomes syrupy.
  4. Pour over pancakes and serve.

Macadamia nut oil adds a slightly buttery taste, but you can substitute butter, extra virgin olive oil, or another kind of oil if preferred.

You can substitute an equal amount of ground flax meal for the wheat germ. Wheat germ doesn't store very long, but whole flax seeds will store for a while. You can grind your own flax meal to use. A useful tip: a small coffee grinder is a useful way to grind a small amount flax meal.

Try sprinkling some strawberry pieces, whole blueberries, or drained and rinsed canned corn into the pancake batter for a different taste.

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