i made an amazing discovery the other day: corn cakes made from jiffy corn muffin mix are ridiculously tasty. after teaching a sweaty yoga class on sunday morning, i was famished. Mr. Loves Whales was working on a deadline, so he couldn't join me for brunch. i thought that brunching alone at a restaurant while he toiled away at the office seemed beyond unfair, so i decided instead to whip up something filling (yet decadent, it was Sunday after all) to munch on. well, our waffle maker is packed up for home-staging purposes and the beignet mix that was open was LONG expired (and also, the box said i should keep it in the refrigerator after opening...ooops). i did, however, spy a box of jiffy mix.
now, one of my favorite brunch meals comes from the vita cafe in portland... thai corn cakes, so i thought i would recreate them somewhat at home by adding bananas and whipped cream (i know it's not thai, but i was fresh out the other ingredients, like ginger, cilantro and coconut syrup).
i think i'll make them with cilantro, ginger and coconut syrup next time (and share them with someone else... i had an incredible amount of food!).