Spicy Cornmeal Pancakes

Happy Friday! If you are coming to our Boston Marathon fundraising party, then I can’t wait to see you tomorrow! And if you can’t make it but would like to enter our fabulous raffle, you can read the details here.  I am so excited about all of the great donations we have received!

I am also still really excited about CHLOE’S KITCHEN. It was 100% the inspiration for our Pancake Tuesday dinner, though I didn’t quite follow the recipe. I made them un-vegan. That’s actually another one of the things I love about the book; it’s easy to mix it up and adapt the recipes.

For my cornmeal jalapeno pancakes, I started by chopping up three large jalapenos.

I added the jalapeno to two cups of cornmeal, along with a pinch of salt, mixed it all up, and then added in a cup of milk, a half cup of cream, and two eggs.

I then mixed it all up, added a little more cornmeal to thicken, and cooked it in a skillet on the stovetop until the top was bubbling. At that point, I put the skillet into a 350 degree oven until the top was firm.

I served the pancake with a simple salad of spinach and grated carrot. We actually topped these pancakes with a little butter and maple syrup, and the sweet and spicy contrast really made this dish. The pancake was  a little dense, but the flavor was wonderful, and it made for a nice, filling meal.

This week has been another doozy. . . I just can’t sleep which has thrown off my focus and my running, making everything seem difficult. Luckily I get to spend tomorrow night with so many fun people raising money for a great cause!

Did you make anything or go anywhere for Pancake Tuesday or Mardi Gras? Giving up anything for Lent?