Cornmeal Pancakes Using Leftover Grits

Grits, or Polenta, is one of those things that is incredibly delicious and satisfying, but you can only eat it so often.  Yet, I always have leftovers.  Here is one thing you can do with the leftovers.  The other is to make Baked Cheddar Garlic Grits (recipe coming soon).

1 cup of leftover grits
1/2 cup of flour (I used gluten free baking mix)
1 teaspoon baking powder
2 Eggs
1/2 cup milk
1 Tablespoon sugar
1/2 tsp. vanilla extract

Butter

In a medium sized bowl, mix the measured ingredients together until smooth.

Heat a skillet over medium-low heat, grease with butter.  I just hold the stick and rub it all around the skillet, very easy and it uses less butter overall.  Pour enough batter till it's 4" wide (at least 1/3 cup), using a fork, pat them out to 6".  Wait till the cake begins to bubble and flip, cook 2-3 more minutes on the other side.

Let them cool before eating.  When hot they are like fried mush, warm-they settle into a more firm pancake.  I must say this was way easier, and with better results, than trying to fry sliced polenta.

Makes 6 - 6" pancakes, serves 3.

At first I only used 1 egg, but adding the second egg helped them stick together better, and not to the pan.

I was a little skeptical of the vanilla, but it was a delicious add-in.  Although in the future I may leave it and the sugar out so that leftover pancakes can be eaten with savory items.

A local restaurant serves Green chili cheddar corn cakes, topped with chorizo, two poached eggs, queso fundido, pico de gallo, sour cream, green onions and avocado, and it is amazing.