#cornbreadpancakes

Indulge in the tasty mix of cornbread and pancakes with a touch of sweetness. You can eat these Cornbread Pancakes for breakfast or brunch.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup corn kernels optional. Cooking oil for frying.

Instructions: Mix cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, eggs, and melted butter together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. You can add corn kernels to the batter if you want to. Put a skillet or griddle over medium-high heat and add a little cooking oil to it. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. Add butter and maple syrup and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cornbread pancakes are a fun take on regular pancakes. They have both sweet and savory cornmeal flavors. You can make them your own by adding your favorite toppings. They're great for a cozy breakfast or brunch.

Ingredients: 1 cup yellow cornmeal. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 1/2 teaspoon vanilla extract. Optional toppings: maple syrup, butter, fresh berries.

Instructions: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, milk, eggs, melted butter, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or additional butter. Pour 1/4 cup portions of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve the cornbread pancakes with your choice of toppings, such as maple syrup, additional butter, or fresh berries. Enjoy your delicious cornbread pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes