Today's Sunday Supper recipe may not sound like much but we scarfed them down so quickly, I never even had time to think about taking a photo.
1 1/3 cup flour
2/3 cup cornmeal
2 TBS sugar
4 tsp. baking powder
1 tsp salt
1 1/3 cup milk
1/4 cup canola oil
5 - 6 slices very crispy & crumbled bacon
1/2 can of corn, drained
Mix the dry ingredients.
Whisk the wet ingredients in a separate bowl.
Combine everything and stir just until moistened.
Cook as you would a normal pancake.
I have no idea why, but out of the blue, I got a hankering for pancakes. Except I don't like to eat pancakes because for some reason they destroy my blood sugar. Twenty minutes later, I'm nauseous and shaky. No matter what I eat afterwards, I sort of stay that way for the rest of the day. But I suddenly wanted pancakes. Badly!
So, what could I eat instead? Hmm....
I decided to try making cornmeal pancakes. I don't know why I thought they would be any different, but I decided to try. While I was searching Google for recipes, I decided I'd put corn in them to make them "healthy." And while I was wondering if we had any canned corn, I suddenly thought.... Bacon! Bacon would be really good crumbled up in my corncakes.
And so I took this recipe for the basic cornmeal pancakes and added the corn and bacon. And YUM! Yum and no weird, shaky blood sugar issues. Yum and Yay!
And I think I could probably add some finely chopped spinach to the mix to make them extra healthy. I should probably mention that I have no intention of putting syrup on these pancakes - only butter.
I'm thinking spinach, corn & bacon corncakes would be a fairly healthy and portable meal to take to work this summer. Well, portable for sure and healthier than the hot dogs and pizza sold at the employee cafe.