There's just enough cornmeal in these fluffy golden pancakes to give them a lovely, toothsome bite without being heavy and dense. Enjoy them with your favourite topping.
This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.
Two bright raspberry layers add a dose of freshness to this citrusy loaf. In season, use fresh raspberries instead of frozen.
These cakelike muffins with sticky tops turn out of the pan perfectly if you let them cool a little first.
The muffin cups will be full, but don't worry, they won't overflow. Toasting the oat bran brings out its earthy, warm, nutty flavour. For a twist on the original, try substituting dried figs for the dates.
Plumping cherries in brandy not only softens but also infuses them with flavour.
You might want to make and freeze a double batch of these hearty pancakes to reheat in the toaster for a satisfying and easy midweek breakfast. Serve with maple syrup.
