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Gathered
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Japanese cooking made vegan — ramen, curry, donburi, izakaya
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
Japanese cooking made vegan — ramen, curry, donburi, izakaya
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Heat a non-stick frying pan or griddle over high heat. In a big bowl combine polenta, cornflour, spelt flour, sugar and salt. Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour. Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown. Continue doing this until all dough has been used. Serve with condiments of choice. We especially enjoyed these with cheese and jam.