Close the lid. Shake to mix. Make pancakes. Serve. In a mixing bowl add the dry mix. In a separate bowl, whisk together the milk, egg and butter. Add to the dry ingredients and stir, just to combine.

The nutty coarse cornmeal adds a subtle crunch and makes for a light, moist crumb. And the glaze on top makes it all just a little more special. Feel free to add the fresh berries of your choice.

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The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

Cornmeal is often used in Indian cooking and has many benefits. It is also known to be a good source of protein, fibre, carbohydrates, vitamin A and is also considered to be low in fats!

To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the ...