Cornmeal Pancakes

This morning I woke up to the glorious darkness that is 3am, famished. What came to mind almost immediately was pancakes. But not just any old pancakes, corn meal pancakes. I immediately got up, showered, and began my quest.

I started with Ruhlman's basic ratio for pancake batter from his book 'Ratio' (2 flour:2 liquid:1 egg:.5 fat) and replaced some flour with polenta and added some maple sugar. I pretty much went by the recipe in the book and ended up with the batter below.



The result was a nice fluffy cake-like pancake, but with a rougher cornbread like texture.



It satisfied my hunger and was so easy to make that I wondered why I didn't make it more often.

Ratio

Yesterday, I came home to a signed copy of Michael Ruhlman's Ratio. I've only had a chance to read the introduction, but I'm excited dig into it. So far it describes everything that I've wanted to learn about cooking. I've always loved tinkering with recipes, to see how food changes minus an ingredient, plus another.



What I hope to get out of Ratio is a better understanding of some basic principles and ideas. And then yes Mr. Ruhlman, I'll let the ratios guide my inspiration.