The kids love pancakes, and they’re an inexpensive, easy meal, not driven out of line even by the addition of scrambled eggs with ham and cheese.
I bought a bag of corn flour a while back, and haven’t used it for anything except as a substitute for part of the white flour in a banana bread. That I won’t do again, as I thought it detracted, rather than added. Then again, the bit of the banana bread we made into French toast may have been enhanced by it.
A few days ago, pancakes it was, and for us that means Bisquick. I’d like to test making scratch pancakes sometime, but Bisquick is convenient and tasty.
The recipe calls for two cups of Bisquick. I used under two cups, but added an ambiguous somewhere between 1/8 and 1/4 cup of the corn flour. The total was somewhere between an even two cups, and a little below.
The corn flour was not overt in the resulting pancakes, but the batter was thinner than normal, without adding extra milk as I usually have to do. It also seemed to affect in a subtle, positive way how they “tanned” in cooking. They were tasty, perhaps subtly less cakey.
I’d absolutely do that again. I also wouldn’t mind making my own corn pancakes
, as opposed to using Jiffy corn muffin mix. I figure follow a recipe for scratch pancakes, which I could probably guess at edibly enough if I were stuck without access to a recipe, but use half or more corn flour mixed with white flour.
Anyway, I just thought to mention it. I have a backlog of stuff to post here, though I won’t generate much new until we are financially more stable. There’s only so much I could post about cooking on the cheap, before I start trying things I’ve not made and perhaps not wanted or been able to afford before, let alone now.