SEVEN LAYERS OF YUMMINESS

As I've posted before, Sunday has become ‘Breakfast of Champions’ day, and I do thoroughly enjoy cooking special treats for Charlie and Jade.

This week, I cooked something basic for Charlie, but something he’s never had before.  An egg, bacon and cheese grilled sandwich, with BBQ sauce.  Needless to say, he was a very happy camper at breakfast, and had heaps of fuel for his body to work through an hour at the gym, and swim 400 meters in the pool that morning (freak).

Jade’s breakfast, on the other hand, was a little more interesting.

Seven Layer Cornmeal Pancake.  A yummy cornmeal pancake on the bottom, topped with refried beans, guacamole, salsa, lettuce, cheese and sour cream. The recipe called for olives on top, but the universe can bang them fair up their clackers.  Plus, I think it was really nice with the sour cream.

So, that’s the recipe I’m posting up for you today (cos pretty much everyone knows how to make a grilled sandwich – except Charlie.  But yet again; it is Charlie).

SEVEN LAYER CORNMEAL PANCAKE

Prep: 10 minutes.  Cook: 10 minutes.  Servings: 4

1 batch cornmeal pancakes, warm (see below)

1 cup refried beans, warm

1/2 cup guacamole

1 cup pico de gallo (tomato salsa)

1 cup lettuce

1 cup cheese such as jack and cheddar, shredded

1/2 cup sour cream

1/2 cup sliced black olives, drained

4 green onions, sliced

Spread the refried beans on the pancakes, sprinkle on the pico de gallo, lettuce and cheese, throw on a dollop of guacamole and sour cream and garnish with black olives and green onions.

Cornmeal Pancakes

Prep: 5 minutes.  Cook: 15 minutes.  Servings: 2

3/4 cup plain flour

1/2 cup cornmeal (or polenta)

1 teaspoons baking powder

1 teaspoons baking soda

2 tablespoons sugar

1/4 teaspoon salt

1 cup buttermilk

2 eggs

2 tablespoons unsalted butter, melted

Mix the flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl.  Mix the buttermilk, eggs and butter in another bowl.  Mix the wet and dry ingredients making sure to not over mix.

Heat a pan and melt a touch of butter in it.  Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.