Cornmeal Pancakes Recipe
Since I moved (yes, I, not we, boo hiss. Our day will come), I’ve been slowly rebuilding my pantry. A few weeks ago while grocery shopping, I grabbed a bag of yellow cornmeal. I had no real recipe in mind, I just knew I needed that item around. Sure, I made up a batch of knock off Jiffys just ’cause, but really, one should always have cornmeal on hand, even if it is just for dusting the pizza stone (which has not successfully moved with me, by the way). Honey, if you’re reading this, please pack that stone for your next visit. TYVM!
These pancakes are really, really good. They are sturdy and hearty, yet fluffy. The cornmeal flavor is present but not overwhelming. They might be my favorite pancakes. Really. They aren’t sweet quick-bread-y pancakes, but I think that makes them better for dousing in syrup. (I eat pancakes naked, but the ‘Vore goes for the real Vermont Maple stuff).
One Year Ago: Vegan Caesar Salad
- Two Years Ago: Pineapple Black Bean Enchiladas
- Cornmeal Pancakes (adapted from here)
- ½ cup cornmeal
- ½ cup whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 1 egg (beaten)
- 1 cup milk
- 1 tbsp butter, melted
Combine dry ingredients together including cornmeal, flour, baking powder, salt and sugar in a large bowl.
In a separate bowl, beat egg and add milk and butter. Combine wet ingredients with dry ones by creating a well in the dry-bowl and adding wet ingredients. Fold gently until it becomes smooth batter. Let stand 10 minutes.
Heat griddle or pan and grease with butter or cooking spray. Pour one ladle batter over the griddle, cook over slow heat until bubbles starts to appear on to the surface and batter would become dry turn the side and let it cook until become golden brown form both sides.
Repeat until all batter is used. Serves 3-4.