Basic Cornmeal Pancakes

I like the taste of corn. These cornmeal pancakes have a nice rustic feel to them, and the grit of the cornmeal adds flavor and texture. This variation on the basic pancake will help you use up that left over buttermilk without getting too bored with just pancakes.

Here’s what you’ll need:

  •  1 c. flour
  •  1 c. corn meal
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 eggs, well beaten
  • 2 c. buttermilk
  • 1/2 c. milk

Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for corn-fritters, but that’s a different blog-post..

I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.

Did I mention that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. I did? Good!

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