Domestic Domination: Get down with the grains, in your flap jacks
It’s time we get down with our grains, in a nitty gritty sort of way. No, I’m not talking about a wheat germ facial, I’m talking about eating more than just wheat.
If you are allergic to wheat, you have no problem with this, but for those of us who have cilia in our intestines that can still handle the wheat goodness, it is time we put down the loaf of Wonder Bread and experience what other grains are out there, for the sake of my mental sanity and your colon.
This week we are working with corn meal, that deliciousness that is the main ingredient for mom’s delicious corn bread, corn tortillas, what is stuck to the bottom of pizzas from Pizza Slut (Pizza Hut) and Einstein Bros. Bagels. We are taking it out of corn bread and putting it in our pancakes this week.
Yeah, I said it. Pancakes, flap jacks, the thing college student’s morning dreams are made of when they have time to cook something more than a toaster strudel and Pop Tart. Step aside Krusteeze pancake mix, there is a new sheriff in town and it is bound to help you out more than an S.I.
Corn meal, which is also known as corn flour, contains a high percentage of fiber. One cup contains 36 percent of your daily value of fiber, according to nutritionresource.com, and, when combined with wheat flour, has the ability to make your colon whistle Dixie in no time. But don’t freak out, these won’t make your body have Beto’s revenge.
The best thing about this recipe is it is already vegan, if that is your thing, and can be adjusted to be gluten free if you have celiac disease or sensitivity to wheat. On top of that, you don’t have to worry about buying buttermilk to create that smooth butter milk flavor.
Adding cider vinegar makes the milk sour, which is pretty much what buttermilk is. If you don’t want to have a buttermilk flavor just eliminate the cider vinegar and you still have good-tasting pancakes.
These pancakes fill you up quickly and hold you over, but aren’t heavy in your stomach.
To create a complete protein out of them, add a 1/4 cup of chopped almonds or walnuts to the batter after mixing the ingredients together. Toss in some blueberries for some extra sweetness or top them off with your favorite jam and you are set.
Ingredients
1 cup soymilk
1/2 tablespoon cinnamon
1 tablespoon cider vinegar
1/2 cup corn meal
1/2 cup flour (for gluten-free use tapioca flour or all purpose gluten-free flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped almonds or walnuts (optional)
1/4 cup blueberries or raspberries (optional)
–mix cider vinegar and milk together, add vanilla
–mix corn meal, flour, baking powder, baking soda, cinnamon and salt together.
–combine all ingredients
–turn stovetop to medium high
–drop 1/4 cup sized portions of batter into a medium-sized pan
–flip over when your common sense tells you to (normally after the bubbles have stopped forming on the batter side).
–enjoy and dominate frequently
C.Ann Jensen is majoring in print journalism and is passionate about one thing – good tasting food that does not have high fructose corn syrup in it. E-mail her with any questions or comments at ch.jensen@aggiemail.usu.edu