Cornmeal Pancakes .. Journey for Heart and Soul

by Maryam on November 22, 2010

I didn’t expect anything and I didn’t want to, at the end my feelings were indescribable .. After years and years of waiting, praying and even begging I went to Hajj .. I went to the place that seemed impossible to reach and I saw the dream that I thought it will never come true.

Today, my hope, dream, and wish came true .. I can’t say that I’m glad, because my feelings are more than that .. I can’t say I’m happy, because I don’t want to limit my experience and feelings within words! However, I have to say that I’m grateful and thankful for everybody made the way to reach this place easier and possible.

And I’m also thankful for God that he gave me the hope after losing it! Till the last minute I had a doubt that I wouldn’t be able to make it. I didn’t prepare my stuff nor I discussed the preparations until the last minute. In other words I didn’t thought about the whole idea at all!

I was afraid .. yes, when you want something so badly and you get it, you will be so protective to prevent losing it! and what I did was the absolutely the opposite .. I ignored it and acted like it was not there .. I was afraid that something happens and cancel the whole trip .. my heart was so fragile and I know that I could not bear the idea of not going for reason of any kind.

I’ve spent days and nights in the past ten years praying for this moment .. Today, I came back home with a lesson that I will never forget, and will always tell people about .. do not ever give up because there is always a hope!

Cornmeal Pancakes

Adapted from Joy of Cooking, All About Breakfast & Brunch. Serves about sixteen 5-inch cakes.

What you will need

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

1 3/4 teaspoons baking powder

3/4 teaspoon salt

1 2/3 cups milk

4 tablespoons (1/2 stick) unsalted butte, melted

1/4 cup pure maple syrup + extra for topping

2 large eggs

Honey yogurt, optional

Cooking spray

Making the pancakes

Cooking spray Prepare and preheat griddle (or small non stick pan, if you prefer prefect shaped pancakes). Spray only once with cooking spray to prevent sticking.









1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

1 3/4 teaspoons baking powder

3/4 teaspoon salt









Whisk together in large bowl cornmeal, flour, baking powder and salt.









1 2/3 cups milk

4 tablespoons (1/2 stick) unsalted butte, melted

1/4 cup pure maple syrup + extra for topping

2 large eggs









In another bowl whisk together milk, butter, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. The batter will be very thin.
Spoon 1/4 cup batter onto the griddle for each pancake, leaving room for spreading. This is thin, runny batter that forms irregularly shaped rounds before it sets, but the pancakes will look fine when you flip them over.

Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned.

Serve immediately or keep warm in a 200°F oven while you finish cooking the rest. Serve with pure maple syrup or honey yogurt.

enjoy with love,

Maryam