Somethin’ from nothin‘ … In Spain, Migas is a word for something from nothing, a nourishing peasant breakfast made with stale bread and ham that gives a flavorful experience. I was inspired by the Mexican version of this original Spanish dish. In Mexico, this dish is also called Migas but it is served with scrambled eggs mixed with crispy crumbled corn tortilla and black beans. I had this dish at a local restaurant called Neighborhood Cafe in St Paul, MN. It was quite the culinary experience! The Mexican chef at the restaurant served it with corn pancakes. I am not sure if the pancakes are part of the Mexican tradition but I enjoyed the whole breakfast as it was prepared at the restaurant and it is now a staple in our house.

I tried to recreate this meal at home. I made corn pancakes and served them with scrambled eggs. These fluffy corn pancakes are a twist to the traditional buttermilk pancakes. The key is to use medium course corn flour. It gives a bit of crunchiness elevating the usual pancake to another level. I serve them with honey butter or coconut butter. I think it is a must!

You can make this whole meal at home. I made scrambled eggs with chopped green and jalapeno peppers and cheese. Added black beans with Mexican spices, salsa and served it with corn chips instead of corn tortillas.

RECIPE

INGREDIENTS

• 1 cup medium coarse ground corn meal
• 1 cup white wheat flour
• 1 tsp brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 3 Tbsp butter or coconut oil, melted
• 3 eggs, lightly beaten
• 1 1/4 cup buttermilk or milk
• 1 Tbsp lime juice (optional but should be included if possible) or add milk instead
• oil for cooking
• honey butter or coconut butter (for serving)

METHOD

1. Sift the dry ingredients (corn meal, flour, baking soda, baking powder, sugar, salt).
2. Mix the wet ingredients (buttermilk, eggs, melted butter, lime juice).
3. Add the dry ingredients to the wet ingredients and mix. Let the mixture sit for 8 hours.
4. Heat a pan on medium high heat. Add some oil. Pour batter, about 1/4 cup, onto the pan. Batter should sizzle when it hits the pan. (You can do a test with a small amount of the batter). Cook for about 3-5 minutes on each side. Caution it cooks fast.
5. Serve warm with honey butter or coconut butter ( for a dairy free option).

Enjoy!

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