Cornmeal Pancakes
If fluffy cornbread and rich pancakes had a baby, this would be it.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk room temperature
- 4 1/2 tablespoons melted butter
- Maple syrup for serving
- Toppings such as room temperature butter or fresh fruit (optional)
Instructions
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and then stir in the milk and melted butter. Pour this mixture into the dry ingredients and mix just until combined. Avoid overmixing.
- Heat a lightly greased griddle or nonstick skillet over medium heat. Pour in 1/4 cup of batter for each pancake.
- Cook for 3 to 4 minutes until bubbles form on the surface and the edges start to look dry. Flip and cook for an additional 2 to 3 minutes until golden brown. Serve with maple syrup and your desired toppings.
Nutrition
Calories: 497kcalCarbohydrates: 69gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 621mgFiber: 5g
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