Last night, I found myself once again craving something on the sweet side around dinner time. While I had previously had a small salad as first dinner, I decided to give in and indulge for second dinner. For the past few weeks, I’ve found myself briefly considering pancakes as a breakfast option on a regular basis, before ultimately deciding to go the savory route (usually leftovers), in part due to time constraints. Additionally, I absolutely love corn muffins, but those take even more time, and when my appetite is raging, that’s not a commitment I’m willing to make. In fact, my favorite thing about pancakes is how quickly you can make them, and if they’re just for yourself, you can make some, eat them, and then make the rest (and eat some more).
White chocolate chip studded cornmeal pancakes, topped with fresh strawberries and chocolate ganache
These pancakes are based off of a corn muffin, which I jazzed up by adding some white chocolate chips I had on hand. The white chocolate blends perfectly with the slightly sweet corn cake, adding just a tiny burst of extra sweetness and richness throughout the pancake. I topped these off with strawberries and chocolate ganache (which I happened to have on hand…leftover from a cake!) which would make these a perfect Valentine’s Day brunch treat. Since I was just cooking for myself, I ended up with the perfect amount for two people, but the recipe can very easily be doubled if you’re serving more people (or are extra hungry).
Frying away
Cornmeal White Chocolate chip Pancakes
- 1/2 c soy milk
- 1/2 tsp lemon juice or apple cider vinegar
- 1 1/2 tbsp silan (brown sugar, maple syrup, or agave all work too)
- 2 tbsp canola oil
- 1/2 tsp vanilla
- 1/2 c cornmeal
- 1/4 c flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 c white chocolate chips
Place the soy milk in a medium sized bowl with the lemon juice and set aside for a few minutes. Add the silan, oil, and vanilla to the soy milk mixture and mix well. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and white chocolate chips. Add to the soy milk mixture and stir, taking care not to over mix.
Lightly grease a large skillet, and preheat over a medium flame. Drop heaping tablespoons of the batter, three or four at a time onto the skillet, and fry until golden on each side.
Top with anything from chopped fruit and chocolate, to margarine (or coconut oil) and maple syrup.