…And no winners, either. You see, that’s what happens when no one actually makes the recipe. There were a lot of great suggestions and enticing ideas floating around in those comments, but not a single person followed all of the rules. More importantly, no one even made their stuffing! How do you know it’s good without testing it out? Sure, we can all guess judging by the ingredients and methods, but come on, cook your damn entry!
Whew, okay, just had to get that off my chest. I still love you guys, but trust me, I’ll never even utter the word “stuffing” again after this fiasco. No “dressing” either, as long as we’re referring to the thanksgiving side dish. Nope, I’m ready to wash my hands clean of this Thanksgiving business already, how about you? If you’re in the same predicament and still have family to host, don’t worry, I won’t leave you hanging. For the morning after, here’s a quick recipe that’s sufficiently seasonal but still good for any time of the year, not to mention dead easy to make even after suffering the traditional Thanksgiving feast hangover.
Apologies for the lousy picture; It’s hard to control my appetite first thing in the morning, and before I could snap another shot, this whole stack had mysteriously disappeared.
Cornmeal and Cranberry Pancakes
2 Cups White Cornmeal
3/4 Cup All Purpose Flour
1/4 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Plain Soymilk
1 Teaspoons Apple Cider Vinegar
1/4 Cup Canola Oil
1/4 Cup Unsweetened Applesauce
1/2 Teaspoon Maple Extract (Optional)
1/2 – 1 Cup Fresh or Frozen Cranberries
Standard pancake procedure here: Combine the wet and dry ingredients separately, excluding the cranberries, and then pour the wet on top of the dry. Whisk just enough to combine, being careful not to overmix.
Set a large skillet over medium heat and let it get warm. If you drop a tiny splash of water in, it should scuttle around a bit; not immediately sizzle off, and not just sit around doing nothing. When it gets to that stage, give it a lightly spritz with cooking spray.
Ladle about 1/4 – 1/3 cup of batter for each pancake, and drop a handful of cranberries into the center of each raw puddle. Wait until bubbles form and pop on the top before flipping, about 2 minutes. Cook for an additional 1 – 2 minutes on the other side, until evenly browned. Serve immediately, or keep warm in an oven preheated to 200 degrees for 30 minutes at most.
Serves 4 – 6