Since my husband, henceforth known as Manses, wasn’t feeling too happy about doing a crap-ton of homework, I decided to make him some cornmeal pancakes. These particular pancakes, were inspired by Manses’ passionate praise of some similar pancakes he had back in Nashville. I never tried those but I whipped these up from his description and you know what? Mine came out pretty fantastic! He was so happy, and I was obviously ecstatic!
1 1/3 cups self-rising
2/3 cup self-rising cornmeal
3 tablespoons sugar
½ tsp salt
1 1/3 cups milk
1/4 cup vegetable oil
1/2 a small onion
Mozzarella (as much as you’d like)
Cheddar (as much as you’d like)
1/2 a green pepper
2 thick slices of ham cut into cubes
1. In a medium sized bowl, add all of your dry ingredients. Then dramatically add the eggs and calmly add the milk. Once the mixture begins to take form, kindly ask the oil to add itself to the party. Mix until all the ingredients make a beautiful looking sea of watery dough.
2. Smite your cheese and ham into small bite-sized pieces then add them to the mixture.
3. Chop up your green peppers and onions and sautee them until softened, let them cool a bit, and add them to your mixture.
4. Lightly grease your pan with butter, margarine, or oil. It’s up to you! I used vegetable oil. Cook the pancakes on a medium heat. You guys know how it goes, once the pancake has little bubbles it’s ready to flip. SO FLIP YO’ PANCAKE!