breakfast for dinner

it's foggy and cold out. booo!

i think i forgot to share the pecan roulade i made last friday. i got the recipe from my gluten-free cookbook. it's basically a chocolate buttercream frosting rolled inside a chocolate and pecan sponge cake. both the frosting and the cake called for rum, but i didn't want to use it (especially in the frosting, since that didn't get cooked). so i just used milk instead (all the while fully knowing that milk is not a traditional substitute for rum :p), and hey, it worked out just fine. it broken a little while rolling it, though.

monday night for dinner i ventured to make cornmeal pancakes, a dish that i've always wanted to try but, while dining out, never wins against the other scrumptious-looking pancakes. i substituted corn flour for all-purpose flour, so that they would be gluten-free. also, when reading the recipe beforehand, i thought that 2 cups of buttermilk (in this case, vinegar in lactose-free milk) seemed a bit much. the batter was quite runny, so i ended up adding some more corn flour. maybe it was the lactose-free milk, but it could be that the batter does not need that much milk. from what i had read, they are often served with just regular pancake syrup. i tried to think of alternative, and contemplated topping them with a black bean, tomato, and scallion salsa. but, i figured i would just do them the traditional way. because i like syurp. and you know what? they were actually pretty awesome! the bottoms of the pancakes stuck to the bottom of the pan (even though i was using cooking spray), and it took me a while to surpass this obstacle. so, the first couple batches looked more like crumbs and pieces of pancakes (although still tasty); the second half of took more of a pancake form.


what's cookin tonight:: barbecue pulled pork salad. i think i will turn some of the leftover pancakes into cornbread croutons to top it off.