Breakfast usually poses a problem for me. Try making an interesting breakfast when your son is allergic to dairy, nuts, and eggs? I am definitely not the type of mother that acts like a short order cook and cooks different items for each person’s tastes. You get what is served. I also want my son to have fond memories of that amazing breakfast that I lovingly prepared for him. Oh, the pressure that we put on ourselves as mothers. Geez. I think I found the recipe that makes us both very happy, though.
Corn pancake with bacon and warm sorghum drizzled on top. It was a big success for us both. I added a poached egg on top of mine. I prepped this plate for Gabe and went to find my camera before I let him eat. What I did not notice is the little bit taken by Gabe out of the top corn pancake until I was downloading my pictures on my computer. We both got a big laugh out of that one. Oops.
I first came across sorghum syrup at the Amish farmer’s booth at the summer market. It looks like molasses, but I had never heard of it before, so I asked the farmer to describe it to me. He said that it is not as sweet as syrup and has the earthiness that molasses does. He always eats straight out the jar on biscuits. It is juice extracted from sorghum cane, then cooked down to make a syrup. He said that they only harvest it during a short time of the year. I would highly recommend it. If you see it sold, snatch it up. It has a long shelf life.
I made a variation of my vegan pancake for this corn pancake. I am not one for trying to stitch ingredients to create something that “taste exactly” like the original dish. Vegan chili or burgers with the fake meat stuff just doesn’t cut it, but this pancake recipe works. I never even mention that they are vegan when I serve them. Everyone just enjoys and my son is just part of the crowd.
1 cup AP flour
1/2 cup cornmeal
1 cup fresh kernal corn
3 T. sugar
1 T. baking powder
1/4 t. salt
3 t. Egg Replacer (I get this powder at Whole Foods)
1 1/2 cup soy or rice milk
1/2 t. vanilla ( if your soy has vanilla flavor, omit)
Mix dry ingredients first and then whisk in liquids. You are now ready for your griddle. I use vegan butter to prep my pan for the batter.
By the way… I always cook my bacon at 375F in the oven and I always put a little vinegar in the water that I poach eggs in. I heat my sorghum syrup in the microwave.
This has now become one of my favorite breakfasts. I added a squirt of sriracha to the side of my plate for some heat. One bite hits all your senses. That is my kind of eating. I loved every bite and wanted more.
Gabriel has asked for it again this coming weekend. Really, this is why I cook. Gabriel can not have a pancake when we go out to restaurants. I can’t go out and have a corn pancake with bacon, egg and sorghum on it anywhere else. This is part of what makes our home special and safe for my son.
Pull up a chair, Elizabeth