Now this isn’t a typical “Pancake Sunday” recipe, but after not one, but TWO failed attempts at trying to make my idea fit into a traditional pancake recipe, I gave up and took a different approach… You live…you learn…you open up the fridge and have an epiphany!
- 1/2 cup cornmeal
- 1/4 cup cooked quinoa
- 1 Egg, whisked
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoon your favorite honey mustard
- 1/4 cup milk
- Combine all ingredients in a medium-sized bowl.
- Spoon out batter (makes 4 smallish cakes) into a greased non-stick skillet and cook over medium heat for about 4-5 minutes per side or until lightly browned and crisp.