Anna on Lockdown: Hot Sauce Pancakes made with Flour & Polenta (cornflour)

Once in a while, I make pancakes where I add hot (pepper) sauce to them. The pepper gives it a sharp kick. For lockdown, I used my normal recipe but the only difference was I used equal parts of cornflour (polenta) and self-raising wheat flour. The polenta gave it a grainy taste - so perhaps not to everyone's palate but who cares? My mother also bakes a lovely cornbread - more like a cake so I'll happily use it as a substitute for flour. This polenta was finely milled.

At times my normal recipe varies depending on if I have the ingredients but what is normal? Flour, milk, eggs and sugar. I normally use self-raising because I like the fluffy or spongey feel to the pancakes, rather than just plain flour which feels and tastes a bit heavy. It just depends on the texture.

Normally because I LOVE pancakes, I tend not to have flour at home. I could just live on pancakes, which I normally do until I run out of flour. HOWEVER, due the lockdown, I grabbed a pack before official one, and then Ma and Sis gave me a pack (via internet delivery - another story). But with the flour scarcity (hence mixing with cornflour/polenta), I'm being measured so I've not being eating pancakes everyday, just once every two or three days....

This time I added hot pepper but at times, I add other stuff normally fruit - blue berries, grated apples (apple or fruit in general are good ones in Lockdown if you are running out of sugar).

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