I love corn in any form and these savory cornmeal pancakes are one of my favorite specials for brunch or lunch.
2 cups cornmeal/cornmeal
2 eggs
1/2 cup yogurt
1 cup of milk
2 teaspoons baking powder
1/4 cup olive oil
1 teaspoon of salt
1/4 finely chopped herbs: parsley, dill, mint or chives, choose one.
1/2 cup hard melting cheese such as crumbled feta, cut into small cubes helloOR Tulum Turkish Goat Cheese (I use a mix of Syrian halloumi and Turkish tulum goat cheese)
1/2 pitted and chopped black olives
-Beat the eggs, milk, oil and yogurt.
-Add the corn flour, yeast, salt and mix.
-Add the cheese, aromatic herbs and olives and incorporate them into the dough.
-Heat a non-stick pan over medium heat, lightly grease the pan and drop in the pancake batter with a spoon. They are similar to old fashioned pancakes, a little thick. Cook for about 1-2 minutes, check the bottom and turn. Cook for another minute.
-Serve with butter or some type of spreadable cheese on top because there is never too much cheese.
