CORNMEAL PANCAKES – The Southern Woman Cooks

Should you love pancakes, then you have to give these a attempt! An important twist on a traditional.

We love pancakes and for those who love a extra conventional sort, give our Buttermilk Pancakes a attempt! They’ve unbelievable evaluations.

❤️WHY WE LOVE THIS RECIPE

We love cornbread and we love pancakes.. so this recipe was a win win! The feel is unbelievable and they’re straightforward to make too. Mix that with butter, maple syrup or honey and you’ve got a unbelievable breakfast. Simply add some sausage and you’ll be beginning the time without work proper.

SWAPS

Folks will all the time ask if you should use common milk as a substitute of buttermilk, you can provide it a attempt however we really feel they’re much higher with buttermilk. The complete fats model actually works effectively on this recipe.

TOPPINGS

• Maple Syrup or Honey – each are scrumptious on these pancakes
• Contemporary Fruit – We love these topped with contemporary strawberries and slightly whipped cream.
• Fried Egg – Fantastic with a fried egg on high and bacon or sausage on the aspect.
• Breakfast Sandwich – Use these to make an awesome breakfast sandwich, egg within the center with ham and cheese.

⭐TIP

Should you solely have salted butter readily available, then merely depart the salt out of the recipe and use the salted butter.

STORING, REHEATING & SERVING SIZE

You may retailer these in a hermetic container within the fridge and reheat within the microwave. We now have discovered they’re fairly good reheated. This recipe makes 10-12 pancakes relying on the dimensions you make them. You may freeze these too.

OTHER DELICIOUS RECIPES

Cornmeal Pancakes

Anne Walkup

These Cornmeal Pancakes are great and scrumptious topped with butter and maple syrup. Should you love cornbread you have to give these a attempt.

Prep Time 15 minutes minutes

Prepare dinner Time 15 minutes minutes

Whole Time 30 minutes minutes

Course Breakfast

Delicacies American

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ¼ cups buttermilk – full fats
• ¼ cup white granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter melted and cooled
• 2 eggs room temperature
• maple syrup or honey for topping

• In a big bowl,  mix along with a whisk  the flour, cornmeal, sugar, salt baking powder and baking soda.

• In one other bowl, whisk collectively the buttermilk, egg, and butter. Pour into the flour combination and stir simply till included. If the batter appears too thick you all the time add slightly extra buttermilk for those who really feel you want it.

• Spray a nonstick skillet or griddle with cooking spray and warmth over medium warmth.

• When scorching, pour about ⅓ cup of batter into the skillet.  You need the pancake to be about  4 inches in diameter. Including 1/3 cup at a time, simply don’t overcrowd your pan. I can do about 4 in my skillet at a time.

• Prepare dinner the pancakes till the bubbles start popping on high and they’re golden brown (about 3-4 minutes).

• Flip over the pancakes  and prepare dinner a further 3-4 minutes till the opposite aspect can be golden brown. Be straightforward when flipping them over.

• Earlier than you begin the subsequent spherical, I prefer to wipe out the pan simply utilizing a paper towel after which begin once more.

• Prime with butter, maple syrup or honey.

Should you solely have salted butter, then merely depart the salt out of the recipe. 

Key phrase Cornmeal Pancakes

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