Biofuel in a Pan
[[image:cornbread_front.jpg::inline:1]]Make your own biofuel right in your very own kitchen. Rev up your engine with these tasty and hearty recipies. Easy to make and portable for on-the-road enjoyment.
Published July 4, 2007 by C.I.C.L.E.
[[image:cornbread_inside.jpg::inline:1]]Make your own biofuel right in your very own kitchen. No bulky equipment to buy. With just a few bowls and pans, you too can fuel up your engine for a fraction of the cost of fueling up a car.
Rev up your engine with these tasty and hearty recipies, Cornmeal Pancakes and Cornbread. Easy to make, and portable for on-the-road enjoyment.
These two recipes will take you into your next century, or at least start you off on an errand or two down the lane. They are also gluten free, and can easily be made dairy free as well.
These pancakes will get your feet pedaling in air while sitting at the breakfast table.
Use organic products whenever possible, as they are good for you and for this really cool planet that we dwell upon.
OK farmer John… let's prepare and preheat yer griddle, we got some pancaking to do.
Whisk together in a medium sized bowl
• 1 1/4 Cup organic stone ground cornmeal (yellow or blue) • 3/4-cup organic gluten free flour (try rice, quinoa, or millet flours)
• 1 3/4 teaspoon baking powder
• 3/4-teaspoon salt
In another bowl, whisk together the wet ingredients
• 1 2/3 cup either organic milk, soy milk or almond milk (stay away from non fat and rice milk they are too watery)
• 4 Tablespoon of either unsalted butter, margarine (melted) or cooking oil
• 1/4-cup organic maple syrup (or you can use an organic sweetener of your choice, if you use a dry one whisk it in with the dry ingredients)
• 2 large eggs (see Tips below for egg substitutes)
Now place the wet ingredients over the dry and gently whisk them together…hey I said gentle…you brute! You mix just until combined, not roughed up. The batter should be somewhat thin, but not runny.
Spoon 1/4 cup of batter onto the hot griddle for each pancake. This batter will form irregular 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 when some of the bubbles have popped turn over immediately and cook the underside till lightly browned. Serve right away or keep warm in a 200-degree oven while you finish cooking up the rest.
Serve with Organic maple syrup or eat ‘em up plain.
Batter too runny: Thicken batter with additional cornmeal a couple tablespoons at a time
Egg Substitute: Use an amount equivalent to the size of two eggs or 8 Tablespoons of Silken or soft tofu or a ripe banana. Blend in a blender till smooth (add a tablespoon of water to make it easier for blending if need be. You can also use an Egg Replacer product found at health food markets (it’s an all right substitute but the above suggestions rock!)
Yummy Additions: You can spoon in 3/4-cup organic fresh, frozen or drained canned corn kernels or blueberries if ya like.
Portable pancakes: Add more sweetener to the batter and you have a nice snack, without the sticky mess.
Ah a little Southern comfort soothes the aching soul and packs nicely in your feedbag or as the French say your “musset”. Add more sweetener and you’ve got a tasty gluten free desert, and again no dairy? no problem.
Position rack in upper third of oven and preheat oven to 450 degrees.
Whisk together the following ingredients in a fairly large bowl.
• 1 3/4 cups organic stone ground cornmeal (yellow or blue)
• 1-teaspoon salt
• 1-teaspoon baking powder
• 1-teaspoon baking soda
• 1 Tablespoon sweetener such as organic sugar or honey
Note: if using a wet sweetener, warm it up a bit and add to the wet ingredients listed below.
In another medium sized bowl whisk until frothy
•2 eggs – See Tips below for egg substitute
•2 cups organic buttermilk, or you can use one-cup organic dairy milk (or milk alternative) and one-cup organic dairy or soy yogurt
Coat on bottom and sides a heavy 9 inch skillet (preferably a cast iron) or a 8 x 8 inch glass or metal baking pan
• 1 Tablespoon of either cooking oil, olive oil, butter or margerine
Place pan in the preheated oven for a minute whilst you add the wet ingredients to the dry and stir together until smooth. The consistency should be that of a cake batter (if too wet add more cornmeal). Don’t dilly dally on this task, as the idea is to get the oil in the pan smoking but not burning and setting off your smoke alarm.
Pour the batter in the pan then place the pan back in the oven for 18-25 minutes.
At 15 minutes, give the cornbread a peek to make sure the top is not getting too brown. If so, put a sheet of tin foil over the cornbread to keep it from burning or over browning the top. Some ovens cook faster than others so keep an eye on the cornbread after the 15 minute mark, if you have not already found the need do the tin foil magic act. After your first batch you will be able to tell approximately how much time your oven will take.
Cornbread will be done when the top is brown in the center and when you press on the center and it feels firm. Serve immediately. This recipe keeps somewhat well, but dries out over time. Although usually once it's reheated it gains moisture. Keep tightly wrapped in foil if storing.
Batter to runny: Thicken batter with additional cornmeal a couple tablespoons at a time
Egg Substitute: Use an amount the equivalent to the size of two eggs or 8 Tablespoons of Silken or soft tofu or a ripe banana. Blend in a blender till smooth (add a tablespoon of water to make it easier for blending if need be. You can also use an Egg Replacer product found at health food markets (it’s an all right substitute but the above suggestions rock!)
Yummy Additions: 1 cup of one or a combo of the following: corn kernels, jalapeños, raisins, walnuts, and blueberries
Spice it up! Try cardamom, cinnamon, garlic, thyme whatever turns you on (if it’s all of these, your kinky sister)
Dessert Version: add an additional cup and half of sweetener, or less if you prefer. Also you can add 1 teaspoon of vanilla and/or a few tablespoons of lemon juice and a tablespoon of grated lemon rinds. For a lighter version use half corn flour and half rice flour.