These tasty, slightly crunchy cornmeal pancakes are a great way to start the day. When you compare them to regular pancakes, they taste and feel different.
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. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.
Instructions: In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are lumps. Heat a griddle or non-stick skillet over medium-high heat and grease it lightly with butter or cooking spray. Pour 1/4 cup portions of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through. Transfer the pancakes to a plate and keep warm while you cook the remaining batter. Serve the cornmeal pancakes with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.
Prep Time: 15 minutes
Cook Time: 15 minutes
Orm Crafty Design
