Short on cornmeal? Grinding up extra popping corn is an easy and frugal way to create cornmeal that tastes fresh and delicious. Of courses, if you have medium grind cornmeal, you need not grind popcorn!
Pour the cornmeal into a medium bowl. Add the butter if using and pour the boiled water over. Stir and soak for 5 minutes. Add the sweetener of your choice.
Heat a griddle or cast iron or other heavy bottom pan and add enough neutral vegetable oil, or refined coconut oil to coat the bottom.
When the pan is hot, stir the batter and add pour 1 tablespoon per pancake into the pan. Cook a few minutes until you see bubbles and flip to cook the other side. These take only a few minutes.
Optional: add a few pieces of chocolate or chips to the hot pancakes.
Drop 1 tablespoon of batter into silicone cupcake bakers set on a baking sheet.
Bake 5- 6 minutes, or until a wooden toothpick removes almost clean. The tops will be cracked and still pale.
Eat warm or at room temperature, plain or with vegan butter, jam, nut butter.
I admit to eating almost of these over the course of a day. They were so tasty. I froze the last 2 little corncakes.
This morning, as I was writing up the recipe, I heated the the frozen corncakes or 15 seconds in my microwave and they tasted just as good as the freshly made ones.
The last of the pancakes was smeared thickly with peanut butter and chocolate.