Today I made cornmeal pancakes, so I thought I would share my recipe.
These pancakes have a wonderful cornmeal texture, while remaining light and fluffy. The natural sweetness of the cornmeal is enhanced with a little bit of brown sugar and a tiny bit of salt. Melted butter gives the pancakes a richer flavor, but you could use margarine if you like.
Some of my kids like to eat them plain, and some with a little butter. I like mine either way, but the best way is with butter and a little drizzle of honey.
|Don't worry about the thickness of the batter. |
Just spread it out a bit, and they'll be fine.
What You Need:
2/3 cup flour
1/2 cup yellow cornmeal
3 TB brown sugar
1 TB baking powder
1/4 tsp. salt
3 TB melted butter
1 large egg
1/2 cup milk
What You Do:
- Preheat griddle. It is ready when a few drops of water sizzle and disappear.
- In a medium bowl, combine the flour, cornmeal, brown sugar, baking powder, and salt. Mix well.
- Add the melted butter, egg, and milk and stir just until combined.
- Lightly oil your griddle, if needed, and spoon batter onto hot griddle. Cook until the edges are set. Flip and cook a bit more, until done.
- Serve warm.