Green Onion Corn Cakes with Ginger Rhubarb Sauce and Beet Greens
Garden fresh inspiration can lead to a really good meal.
I altered my Blue Corn Cakes recipe and came up with some delicately delicious yellow corn cakes.
- 1/2 cup heavy whipping cream
- 1 cup water
- 1/3 cup maple syrup
- 2 eggs
- 1 cup yellow corn meal
- 1/3 cup whole wheat flour
- 1/4 cup unbleached white flour
- 1.5 tsp baking powder (a little less at altitude)
- 1 tsp baking soda (a little less at altitude)
- pinch sea salt
- 1 cup chopped green onion
Combine the dry ingredients in one bowl, and the wet and green onion in another. Mix the wet ingredients together well and then combine with the dry. Simple. Cook on a griddle like pancakes. They are kind of delicate, so it’s best to make them somewhat small so they flip easily.
I made these for dinner and drizzled them with a ginger rhubarb sauce.
- 3 stalks rhubarb, cut into small pieces
- 1/2 cup water
- 1/4 cup maple syrup
- 2 tsp freshly grated ginger
- 1 tsp cornstarch (optional)
Bring the rhubarb and water to a boil. Lower the heat to medium and let this simmer. After 10 minutes or so, add the maple syrup and ginger and let it keep cooking. Turn it down if it is boiling. When you are almost ready to serve, add a little cornstarch if you’d like to thicken it.
I bought some local beets, so I chopped the stems separately from the leaves. I sauteed the stems in a little white wine until they got soft. Then I added the leaves and let them wilt. Add a little sea salt and pepper, and all of this can be served together.
The Ginger Rhubarb Sauce pairs well with both the Green Onion Corn Cakes and the sauteed Beet Greens. Enjoy.
Blue Corn Cakes
I love using blue corn. It makes dinner more fun when corn bread and corn cakes are blue instead of yellow. Look for it in Whole Foods or in the natural and organic section of your local supermarket.
Ingredients:
- 1/3 cup whole wheat flour
- 2/3 cup blue corn meal
- 1 TB onion powder
- 1/2 TB garlic powder
- 1.5 tsp (or 1 tsp if at altitude) baking powder
- 1 tsp (or 3/4 tsp at altitude) baking soda
- pinch sea salt
- fresh ground black pepper
- pinch Aleppo pepper or red pepper flakes
- 2 eggs
- 2 TB evaporated cane juice
- 1 cup plain rice milk (go ahead and use real milk if you stock it)
- 3 TB walnut oil
In one bowl, combine the dry ingredients, and in another, mix the wet. Whisk the wet into the dry and pan fry like pancakes (300-350 on a lightly oiled griddle) for a few minutes on each side. Serve with something delicious and enjoy.
Summer Apple Cinnamon Pancakes
There are some sweet, small, golden summer apples in season right now in Colorado, and they inspired my pancakes this morning.
Ingredients:
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1 tsp evaporated cane juice (the apples are sweet, so you don’t need to add much sweetener)
- 1/2 TB cinnamon
- 1.5 tsp baking powder
- pinch of sea salt
- 1 1/4 cup plain rice milk
- 1 egg
- 1 TB walnut oil
- 1/2 cup finely chopped apples
Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients and the apples. Pour the wet into the dry, mix, and cook (like all pancakes- 350-375 degree skillet).
Serve with real, pure maple syrup.
Coconut Chocolate Pancakes with Strawberries and Ginger Rhubarb
- At June 29, 2009
- By megan
- In dessert, favorites, ginger, Pancakes, rhubarb, strawberries
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This recipe has 3 parts: Pancakes, Ginger Rhubarb Sauce, and Sliced Strawberries.
Start making the rhubarb sauce first.
Ingredients:
- 3 stalks Rhubarb, washed and sliced into 1/2 in pieces
- Grated Ginger (a piece that is 1 sq. inch, more or less)
- 2 TB pure Maple Syrup
- 3 TB water
Heat all of this in a sauce pan on medium low heat for 10 minutes or so until it becomes a thick sauce. Remove from heat and it is ready to serve.
For the Pancakes:
- 1 egg
- 2 TB walnut oil
- 2 TB maple syrup
- 2 TB shredded unsweetened coconut
- 3 TB semi-sweet chocolate chips
- 1/3 cup whole wheat pastry flour
- 1 tsp baking powder
Combine the pancake ingredients in the order listed above. Cook them like pancakes (basically on a 350 degree skillet).
For the Strawberries:
Just slice them. I bought organic berries from the Boulder Farmer’s Market and they were super small and sweet. You shouldn’t have to add anything to berries, especially good berries.
Top your pancakes with the ginger rhubarb sauce and sliced strawberries for a relatively healthy dessert.
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