Sunday Morning

Seeing as its Sunday, I was in the mood for something just mildly sweet, mildly savory, and definitely on the grain side of things. Last night's meal had an accompaniment of corn-based 'Johnny Cakes', and it gave me an idea - porridge griddle-cakes.

*Makes about 8

1/2 cup all-purpose flour
1/2 cup mixed whole grains / rolled grains, lightly cooked
1/2 cup stone ground corn flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp maple syrup
1/3 cup fresh espresso (about 1 shot) + enough milk (or soymilk) to total 3/4 cup
optional small handful raisins, 1/2 tsp cinnamon, 2 tsp shredded coconut, 1 tsp sesame seeds

First make your mixed whole grains (or rolled grains) - I used equal parts rolled barley, spelt, rye and kamut, topped with about 1 tbsp each of quinoa, wheat bulgur, and spelt bran. Add about 1/3 cup boiling water and mix well. Let the mixture sit, covered for about 5 minutes to cook.

Next, mix the dry ingredients together in a bowl, add the cooked grains, maple syrup, and the coffee/milk mixture.

Heat a non-stick pan to medium heat and drop mixture by large spoonful, cooking until bubbles start appearing on the surface of the griddlecakes. Flip and cook another 2-3 minutes, until golden brown.

Top with maple syrup, agave syrup, or just sprinkle with a mixture of sugar/lemon zest.

Yumm!