Polenta and sweetcorn pancakes

I just realised that I have not been making any lazy Sunday brunches or late breakfasts lately. The last few months have been so crazy and I am trying hard to catch up with everything that is happening. For some reason, I am afraid to slow down. Afraid to catch a breathe. I am afraid to revert to my old ways of lying on the couch, watching Foxtel and hermit-ing at home. But I do miss my lazy ways at times. Aren’t there days where you just want to do fuck all?

polenta and sweetcorn pancakes
Many ask me what is my favourite comfort food. I have many. Too many to list. When I am ill, I crave a simple congee with an onion egg omelette with salted fish bean sprouts. In cold winter months, I love a nice big pot of beef stew, big bowls of laksa, bak kut teh to warm my tummy. There are so many different types of comfort food that I adore. I could go on for hours describing all my favourite comfort food.

polenta and sweetcorn pancakes

What is it about pancakes that make me go a little crazy? Is it the warm butter that melts over the top? Or the maple syrup that drips and soaks into the pancake to make it all sweet, googey and absolutely irresistable? It is one of my favourite comfort food that I go back to from time to time when I’m stress and need a little high. It has been stressful lately. And a lot of this pressure is self-induced. I need to learn how to say “No” and feel that everything is going to be ok. That everything will work itself out.

polenta and sweetcorn pancakes

polenta and sweetcorn pancakes

I saw this recipe from Ko Rasoi and immediately bookmarked it. I have adapted it to suit my own taste. She did an eggless version but I love eggs especially for lazy Sunday.

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Polenta and sweetcorn pancakes

Ingredients

  • 60g fine cornmeal
  • 15g plain flour
  • 1tsp bicarbonate of soda
  • 3tbsp sour cream
  • 80g fresh sweet corn, decorned
  • 80g cheddar cheese, grated
  • 1 egg
  • 1/2tsb salt
  • Pinch ground white pepper
  • maple syrup
  • butter
  • oil

Cooking Directions

  1. In a large bowl, sift together the cornmeal, flour and bicarbonate of soda. Add the rest of the ingredients and combine thoroughly
  2. Allow to rest for 10-15 minutes
  3. Grease a wide, non-stick pan and place on a low heat. Scoop the batter into the pan and spread it as thinly as possible
  4. Cook on a med/low heat until small bubbles begin to appear on the surface of the pancake, flip and cook on then other side. Keep in a warm place while you repeat the same process for the remaining batter
  5. Serve in a stack, drizzle with maple syrup and a pat of butter. Eat it when it's warm!

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