Johnnycakes (Cornmeal almond pancakes)

 I made these a couple of years ago and thought they were the best pancakes I ever made. If you know me you know I had a traumatic pancake experience as a kid (ate too many, to be polite, if all things), and I avoid cakey flapjacks (and muffins, for that matter) like the plague.

These are yummy and slightly crispy and dense and delicious, in their own or with syrup or (my favorite) a little drizzle of honey.

I made it dairy-Kaiden instead of vegan this time and I’m glad I did. Whole milk instead of almond, melted butter instead of coconut oil, etc. But still fried in coconut oil for cooking.

Almond Cornmeal Pancakes aka Johnnycakes

https://www.willfrolicforfood.com/blog

Serves 2-3 people

Ingredients

• 1 cup almond meal

• 1 cup yellow cornmeal (I used fine, could also use half coarse as half)

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 egg

• 1 1/4 cup (almond) milk

• 3 tbsp agave (or maple syrup)=4 Tbsp sugar

• 2 tbsp melted coconut oil (or butter) + more for frying

• Maple syrup, honey, agave, and almond butter -- to serve

Method

1. Heat skillet or griddle to 300'F. Coat with coconut oil.

2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle -- mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.

3. Serve with almond butter or ghee and your favorite syrup.

Discover more from Will Frolic for Food

Fennel gratin

So amazing. I have done a version with zucchini coins—also amazing and easy.

From the WashPo:

‘These crisped, salty and savory slices of fennel make a terrific and unusual hors d'oeuvres. Originally developed as a side dish featured in chef-restaurateur Marc Vetri's 2011 "Rustic Italian Food," it is served today as a "welcome" at Vetri.’

Serve warm or at room temperature. Make Ahead: The gratins can be made an hour in advance.

Tested size: 4-6 servings

INGREDIENTS

• 2 large or 3 to 4 small fennel bulbs, fronds reserved for garnish (about 2 pounds total)
• About 1 1/4 cups olive oil 
  [this seems like an insane amount, but essentially fries them. I have used half this much—still great.]
• Kosher salt
• Freshly ground black pepper
• 1 1/4 teaspoons crushed red pepper flakes
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

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DIRECTIONS

Preheat the oven to 350 degrees. Have a rimmed baking sheet or large, shallow baking dish at hand.

Trim off and discard the bottom and tough outer layer of each fennel bulb. Cut each bulb in half from top to bottom, then cut each half into 4 equal wedges, keeping the core intact; that will help hold the wedges together.

Pour enough oil to generously cover the bottom of the baking sheet or baking dish, then add the fennel wedges. You'll want to position them so their surfaces can hold the seasonings and cheese.

Sprinkle each wedge lightly with salt, pepper and the crushed red pepper flakes. Top each one with the cheese. Bake for about 30 minutes or until the fennel is tender enough to be easily pierced with a fork and the cheese is golden brown. Let cool (in the baking sheet or baking dish) until barely warm.

Use a slotted spoon to transfer to individual plates or a platter. Garnish with fronds and serve right away.