Did I forget to take a picture of the corn cakes? Yes I did. Plan b was to take a picture of Luke eating the one leftover on a lift ride but I did not share this plan with him and he ate it before we even got out of the car.
This recipe is based heavily on Feed Zone Portables: A cookbook For On The Go Athletes.
It’s like a regular pancake recipe if you use an alternate flour, soy milk instead of regular milk, coconut oil instead of butter and so on. I happen to have coconut oil as a homeopathic treatment method. I’ll leave it at that. (It’s for treating lice.) And I have rice flour because my Christmas shortbread recipe calls for it. I have a ton of Masa Harina from when I tried to make my own tortillas.
These corn cakes were so delicious. I want to take the recipe and make it into a muffin recipe and save myself the time at the stove flipping pancakes, but I’m not there yet. If I made them again for breakfast, I might cut back on the sugar and serve them with syrup. But as a snack for school or cycling, they were so yummy. I doubled the recipe and we had enough for breakfast with a side of bacon, then the boys each took one or two for a snack at school and we had one left for a snowboarding snack. The recipe below is the non-doubled version and it says it serves 4.
Sweet Corn Cakes
1 cup masa harina
1/4 cup raw sugar (I just used regular sugar)
2 tablespoons rice flour (recipe calls for brown rice flour, I used white rice flour)
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
dash of kosher salt
2 tablespoons melted butter or coconut oil
1 cup milk (recipe calls for soy, I used whole cows milk)
Mix dry ingredients
Put milk in a measuring glass, and beat egg into it. Add melted butter or coconut oil. Mix the wet ingredients into the dry and allow the batter to rest while you heat up a griddle.
Cook these as pancakes, but plan a little lower temp and a little longer cook time.