Yes, I’m still on a pancake making kick. Here’s the latest pancake variation I’ve made today.
I had forgotten about some stone-ground blue cornmeal in my refrigerator, so that’s how the idea came about. I decided to do a cross between corn cakes with apples, and the Asian inspired green onion pancake. One trick I learned from a cornbread recipe, when using stone-ground cornmeal, is to soak it in milk for a little bit.
Because my new electric skillet is so hot, I needed to adjust to 325° from 350° previously, in order to make them cook through without burning. Still about 2 minutes on each side of the pancakes.
Top these with some honey!