Cornmeal Pancakes

I sort of have a cornmeal obsession... the texture... the flavor... and all of the yummy things you can make with it... cornbread, hush puppies, batter for fried fish or okra, waffles, corndogs... yeah... I like cornmeal.

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.

Cornmeal Pancakes

Don't worry about the thickness of the batter.
Just spread it out a bit, and they'll be fine.

Makes 8 small pancakes

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:

1. Preheat griddle. It is ready when a few drops of water sizzle and disappear.
2. In a medium bowl, combine the flour, cornmeal, brown sugar, baking powder, and salt. Mix well. 
3. Add the melted butter, egg, and milk and stir just until combined.
4. 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.
5. Serve warm.