1 egg
1 cup buttermilk
2/3 cup cornmeal
1/3 cup flour
3 tablespoons butter, melted and cooled slightly
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
oil or butter for cooking
Directions:
Whisk together the flour, baking soda, baking powder, sugar, salt and cornmeal in a large bowl. Set aside. In small bowl or measuring cup whisk together the egg, buttermilk and butter. Pour over the dry ingredients and whisk thoroughly, breaking up any chunks. Heat the butter or oil on a pan or griddle. Ladle about about 1/3 of a cup of the batter on to the hot pan. Cook, flipping when bubbles start to appear. Cook until the other side is golden brown. Repeat and serve.
My thoughts:
Don’t be alarmed if these pancakes sport tiny holes, that’s just part of their charm. They have a subtle sweetness and a slightly grainy texture from the cornmeal but are as light and fluffy as can be. I dipped mine in a touch of golden syrup, but it really didn’t need it-these would be fine served as is.
i love cornbread so i’ll have to give these a try! we had the rosemary meatloaf the other day for dinner – it was excellent.
it would be fun to make these savory too..with chives, or jalepenos, or bacon….yummmm
I’m definitely a cornbread fan, but I woulda never applied that fandom to pancakes. Interesting recipe! I wonder if it goes well with Pankeggs…
These look great! I love pancakes and I’m sure I would love this variation.
I love cornmeal pancakes! The sweetness of the corn works so well for breakfast. Thanks!
This is great! I love cornbread too and this could easily be made gluten-free, so i could eat up!! Thanks for sharing the great recipe! I love your pics!