Since I'm on an egg kick, I thought I'd share this lovely recipe for cornmeal pancakes from the New York Times. I used hemp milk in place of cow's milk and pecans in place of the pine nuts. These cakes have a nice solid texture that you can sink your teeth into and really chew. The do stick together after they're cooked, so serve them immediately.
|Poached egg over cornmeal cake and greens|
How did I serve them, you ask? Why, with poached eggs and greens, of course! I let the yolk act as the sauce, and the combination was scrumptious!
|Poached eggs kept warm in hot water|
If your household is anything like mine, it possesses an early bird who's up with the sun and a slightly later bird who's up some time after the alarm goes off. I won't name names, but my lovely later bird was still sleeping when this meal was completed. Not to worry; poached eggs keep better than any other style of egg! Simply place them in a bowl of warm water and wait for everyone to come to the table! If you've seen The French Chef, you'll remember that Julia keeps poached eggs in water stored in her fridge for days at a time!
For the cornmeal cake recipe, click here.