Sunday Supper

Today's Sunday Supper recipe may not sound like much but we scarfed them down so quickly, I never even had time to think about taking a photo.

Cornmeal Pancakes

1 1/3 cup flour
2/3 cup cornmeal
2 TBS sugar
4 tsp. baking powder
1 tsp salt
2 eggs
1 1/3 cup milk
1/4 cup canola oil
Optional:  
5 - 6 slices very crispy & crumbled bacon
1/2 can of corn, drained

Mix the dry ingredients.
Whisk the wet ingredients in a separate bowl.
Combine everything and stir just until moistened.

Cook as you would a normal pancake.

I have no idea why, but out of the blue, I got a hankering for pancakes.  Except I don't like to eat pancakes because for some reason they destroy my blood sugar.  Twenty minutes later, I'm nauseous and shaky.  No matter what I eat afterwards, I sort of stay that way for the rest of the day.  But I suddenly wanted pancakes.  Badly!

So, what could I eat instead? Hmm....

I decided to try making cornmeal pancakes.  I don't know why I thought they would be any different, but I decided to try.  While I was searching Google for recipes, I decided I'd put corn in them to make them "healthy."  And while I was wondering if we had any canned corn, I suddenly thought.... Bacon!  Bacon would be really good crumbled up in my corncakes.

And so I took this recipe for the basic cornmeal pancakes and added the corn and bacon.  And YUM!  Yum and no weird, shaky blood sugar issues.  Yum and Yay!

And I think I could probably add some finely chopped spinach to the mix to make them extra healthy.  I should probably mention that I have no intention of putting syrup on these pancakes - only butter.  

I'm thinking spinach, corn & bacon corncakes would be a fairly healthy and portable meal to take to work this summer.  Well, portable for sure and healthier than the hot dogs and pizza sold at the employee cafe.