Toddlers. One day they amaze you by hoovering everything in sight. The next day nothing will get them to eat. Fun times in our house.
We've been super frugal lately and my husband went a few months working overnights. This meant that I spent a couple of months alone with the kiddos for dinner and bedtime. (Sidenote: sarcastic "Yay") This meant that we ate pancakes for dinner. A lot. I'd strap the baby to my back and serve the toddler pancakes one by one as they came off the skillet. Pancakes are an awesome dinner because:
- They're cheap.
- They're fast.
- If I put fruit in them and use whole wheat flour they're healthy.
- Great excuse to use the amazing Grade B maple syrup a client of mine makes.
- Watching me cook them qualifies as dinner and a show to the toddler.
1 cup masa harina (you could use cornmeal but the masa harina is finer and cornmeal and less likely to break apart)
1 cup frozen corn (if you use canned add a little extra flour)
1 cup millk
1 tsp baking powder
1/2 tsp salt
1 tbsp coconut oil
1. In a bowl, beat the egg. Add the milk and masa harina. Stir until blended. Add the baking powder and salt. Mix.
2. In a skillet, melt the coconut oil. Dump it into the batter. I love coconut oil because just the residue from that little bit melted was enough to cook the entire batch of pancakes in.
3. Add corn kernels and stir.
4. Make circles of batter on the skillet and cook over medium. Flip after 1-2 minutes and try to achieve a golden brown color.
Serve warm with real maple syrup (please don't defile them with anything that didn't bleed out of a maple tree).