Whole Wheat Eggless Corncakes Submitted by Don Hall |
The original recipe came from the first cookbook I ever owned, Yoga Natural Foods Cookbook by Richard Hittleman (New York, Bantam Books: 1970).
I remember buying it at The Bon Marche at Southcenter Shopping Center near Seattle when I was a high school senior (1977). The pages are worn and there's food stains all over it but it's still in one piece.
I use this recipe for holiday breakfasts when the family is together. In the past, when I was low on cash, it made a good inexpensive meal.
Category: Breads and Cereals
Lacto-Vegetarian Dish: Contains Dairy
| 1 1/2 Cups Whole Wheat Pastry
Flour
1 Cup Yellow Cornmeal 2 Tb Soy Flour 2 Tb Oil |
2 Cups Milk
2 1/2 Tsp Baking Powder 1 Tsp Cinnamon
|
Pour milk in mixing bowl. Slowly add flour while stirring. Add cornmeal and soy flour in the same manner.
Add oil, baking powder and cinnamon. Stir until mixture is smooth.
Bake on griddle or pan (lightly oiled) at moderate heat. Test pan or griddle by dropping one drop of water on it. If it steams away rapidly pan is ready.
Flip over when edges appear dry and bubbles appear in center. Stir mixture before making another because the cornmeal tends to settle.
You can also add berries or fruit. I suggest having the berries or fruit on the side instead of in the mixture. After you pour some on the griddle or pan immediately lay as many berries or pieces of fruit you want on top.
You can contact me at ShamrockDH@yahoo.com