Cornmeal pancakes are a delightful twist on traditional pancakes, offering a unique texture and flavor that pairs wonderfully with both sweet and savory toppings. Made with a combination of cornmeal and flour, these pancakes are slightly crispy on the outside while remaining fluffy on the inside. They are perfect for breakfast, brunch, or even as a side dish for dinner. Serve them with maple syrup, honey, or a dollop of sour cream and fresh vegetables for a deliciously versatile meal that everyone will love!
Ingredients:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• Optional: 1 cup corn kernels (fresh, frozen, or canned)
• Optional toppings: maple syrup, honey, fresh fruit, or sour cream
Instructions:
1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk together until well combined.
2. In a separate bowl, whisk together the milk, eggs, and vegetable oil (or melted butter).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the corn kernels for added texture and sweetness.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
5. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
8. Serve the cornmeal pancakes warm with your choice of toppings, such as maple syrup, honey, fresh fruit, or sour cream.
9. Enjoy these delicious cornmeal pancakes as a flavorful and satisfying dish that’s perfect for any meal!
Aprile's Kitchen 