Frankie from Newark, NJ USA writes:
“Hi Kurma, I’m a very bad cook and struggle at meal times. Can you share an egg-free breakfast recipe to serve my voracious vegetarian kids? Getting tired of toast”.
“Here’s something from my book ‘Quick Vegetarian Dishes’.
Breakfast Corn Cakes with Maple Syrup
Fancy something a little different for breakfast? Try these. Makes 10-12 cakes.
½ cup self-raising flour
1 cup fine polenta
½ teaspoon baking powder
1 cup milk
2 tablespoons sour cream
corn kernels from one large cooked corn cob, about 1 cup
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 or 5 tablespoons melted butter
one cup maple syrup for serving
Combine the flour, polenta and baking powder in a large mixing bowl. Whisk in the milk, sour cream, corn kernels, salt and pepper. Allow the polenta to soak for 1 minute.
Heat a non-stick frying pan over moderate heat, drizzle in some of the melted butter, and fry ¼ cupfuls of the mixture on both sides for 3 or 4 minutes each side, or until golden brown.
Serve hot with the maple syrup.
Posted by Kurma on 4/2/09; 7:57:08 AM