Search

New to Me Recipe

Sarah Chapman
Apr 17
1 min read

How many of you have had specialty pancakes? I tried and liked cornmeal pancakes with buttered maple syrup and pecans. The combination of crunchy cornmeal and sweetened chewy pecans will be offered to future guests along with my coconut-banana French toast, crepes, and Cotton Candy Eggs.

The ratio of cornmeal to white flour is 3 to 5 parts and traditional cornbread is the same. One difference is cornbread has less liquid. If one did not have enough milk and chose not to substitute water, then one's breakfast could turn into a side dish when baked in an oven.

Sampling this new recipe didn't remind me of eating buttered corn bread. I wonder what any curious guests will say.