Saturday, October 6, 2018
There's Nothing Like Corn, Corn, Cornmeal Pancakes in the Morning
I'm still kind of laughing about this. Sweetie Pie, who is the meat eater in this household, put back his ham steak to grab some more cornmeal pancakes. Just when you think you've seen it all and miracles never happen on a Sunday morning, this happens.
We love pancakes and eat a lot of them for weekend breakfasts. I've shared my favorite pancake recipe here. Sweetie Pie grew up with cornmeal pancakes; I had never heard of them until I met him. I've made cornmeal pancakes in the past, usually they included a can of corn, but I'm thinking this my new favorite recipe and will be retiring the other.
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/3 cup buttermilk
2 tablespoons honey
1 1/2 tablespoons butter, melted
pancake syrup of choice
In a medium sized bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Whisk to combine.
In a large measuring cup beat together the eggs, buttermilk, honey and butter. Add to the cornmeal mixture and stir but do not overmix.
Heat a griddle or large cast iron skillet over medium. Give a light coating of cooking spray or oil. Ladle 2 tablespoons of batter for each pancake, gently swirling the batter to make into a nice circle.
Fry until bubbles appear, about 2 to 3 minutes each side. You're probably going to make this in batches so have a baking sheet on standby and oven preheated at lowest possible temperature, to transfer the pancakes to while preparing the rest of them.
COOK'S NOTES: I used an electric fry pan, set it at 350 degrees Fahrenheit, and I found it cooked them too fast on the outside. I reduced the heat to 325 degrees Fahrenheit and wiped out some of the oil, and they came out much nicer. I use a little stainless steel gravy ladle to scoop out the batter, pouring it into a circle and using the side of the ladle to even out the edges and thickness.