Microgreens are packed with nutrients and are more than just a garnish. With so many farmers producing microgreens, developing a recipe repertoire for them is time well spent. Cornmeal pancakes made with microgreens or sprouts are perfect for a sweet breakfast or for topping with savory ingredients such as beans, avocado, or cilantro crema. For the most part, microgreens have the same flavor profile they would have in mature form, so keep that in mind when you are deciding what microgreens to use for a recipe. You will probably not like radish microgreens if you don’t like radishes.
*Sourcing note: La Montañita Co-op carries microgreens from several local producers in addition to organic cornmeal.
Microgreen Johnnycakes
Servings: 8 pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup milk
- 1/4 cup water
- 2 tablespoons vegetable oil
- 4 ounces microgreens of choice
Instructions
- Mix flour, cornmeal, baking powder, and salt in a large bowl. Stir in beaten eggs, milk, and water. Mix batter and let rest for 5 minutes to hydrate dry ingredients.
- Heat a bit of oil in a large pan to medium heat. Drop a handful of microgreens onto the oil and pour 1/4 cup of johnnycake batter onto them. Cook for 1–2 minutes per side or until they are golden brown.
- Remove the johnnycakes from the pan and repeat until all the batter is gone, adding more oil to the pan as needed. Serve with maple syrup or topping of choice.
Notes
Storage tips:
- Microgreens are delicate—knowing how to store them is a great way to maximize your purchase.
- Give them room to breathe in a container larger than the one they might be crammed into at the grocery store.
- Store them between layers of slightly damp paper towels, providing just enough moisture to keep them fresh and crisp.
- Wait to wash them until you’re ready to cook, then gently pat them dry—this will keep them from wilting before you’re ready to eat.
