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Thursday, September 14, 2023

Cornmeal Pancakes – A Couple Cooks

These cornmeal pancakes are extremely fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.

Cornmeal Pancakes

There are such a lot of sorts of pancakes, from buttermilk to blueberry to cottage cheese. Right here’s one which rises to the highest of our checklist: Cornmeal Pancakes! These tasty flapjacks are crisp and golden on the skin, with a fluffy inside that tastes similar to cornbread. High them with a drizzle of maple syrup and a pat of butter they usually’re good for a morning breakfast or particular brunch! Our son Larson particularly wolfed these down (although he has but to fulfill a pancake he doesn’t like!).

Substances in cornmeal pancakes

Cornmeal pancakes are a enjoyable cozy breakfast, and are available out fantastically fluffy and golden. The magic ingredient? Buttermilk, which makes that ethereal texture and provides a touch of tang to the flavour. You’ll need to use the actual stuff right here (no substitutes!). In any other case, you may need all the opposite gadgets available in your pantry and fridge. Listed below are the components for cornmeal pancakes:

  • High quality floor cornmeal
  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Kosher salt
  • Egg
  • Salted butter
  • Buttermilk

Use actual buttermilk for the very best outcomes

Buttermilk is totally essential to creating a light-weight and fluffy muffin with an attractive crumb. Many individuals, ourselves included, are sometimes tempted to make use of even a buttermilk substitute: the most well-liked is milk and lemon juice (or one other acidic ingredient like apple cider vinegar).

However for the very best taste and rise, it’s acquired to be the actual factor! The substitute can work in a pinch, however there’s one thing concerning the taste and texture that’s luxuriously wealthy while you use precise buttermilk.

Cornmeal Pancakes

Suggestions for cooking cornmeal pancakes

Cornmeal pancakes come collectively in the identical approach as some other pancake. Combine the moist components with the dry components, then cook dinner on a skillet till golden brown! Nonetheless, there are a couple of nuances to the method which might be useful:

  • Use a big griddle: a non-stick floor is useful. Some griddles have uneven heating, so use a top quality griddle or skillet. A non-stick floor is a plus, although you’ll nonetheless need to cook dinner the pancakes in butter to get them golden brown.
  • Experiment to seek out the fitting warmth degree. Medium low warmth is good, but it surely’s totally different on each stovetop. It ought to take a couple of minutes to get the pan as much as warmth. If the warmth is just too low, the pancakes received’t puff as a lot when cooking.
  • Don’t fear if the primary pancake isn’t good! Use it as a check for honing in your pancake abilities and modify the warmth accordingly.
  • The batter generally turns into very thick whereas ready for the second batch. In that case, add a teaspoon or two of buttermilk till the batter is pourable. 

Combine-ins, toppings, and variations

Need to combine up these cornmeal pancakes? It’s enjoyable so as to add mix-ins so as to add a burst of taste. You may also add enjoyable toppings to step them up. Listed below are a couple of concepts:

  • Blueberries: Pour the batter into circles on the griddle, then place a handful of blueberries into the highest of every pancake (this works higher than mixing them into the batter). 
  • Strawberries or raspberries: Add a handful of sliced strawberries or raspberries to every pancake whereas it cooks.
  • Pecans: Add a touch of nutty taste with a handful of finely chopped pecans in every pancake.
  • Fruit syrup or compote: High the pancakes with blueberry syrup or strawberry compote for a fruity distinction.
  • Nut butter: Strive them slathered with almond butter for hearty breakfast.
Cornmeal Pancakes

Cornmeal pancake leftovers and storage information

Cornmeal pancakes are simple to retailer: they’re truly nice as leftovers. Retailer them refrigerated for tasty snacks with nut butter and just a little maple syrup. Cornmeal pancakes retailer in a sealed container for as much as 5 days refrigerated and three months frozen. It’s a pleasant strategy to lengthen the lifetime of a batch.

What to do with leftover buttermilk

Most buttermilk recipes don’t use your entire container. What to do with the rest in case you purchase it for these cornmeal pancakes?

Extra recipes with cornmeal

Received cornmeal? Listed below are a couple of extra methods to make use of it:

This cornmeal pancakes recipe is…

Vegetarian. For gluten-free, use 1-for-1 gluten-free flour. For vegan, use a flax egg rather than the egg.


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These cornmeal pancakes are extremely fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.

  • ¾ cup wonderful floor cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 massive egg
  • 4 tablespoons melted salted butter, cooled
  • 1 ½ cups buttermilk

  1. In a medium bowl, stir collectively the cornmeal, flour, baking powder, sugar, and kosher salt. In one other bowl, whisk collectively the egg, melted butter, and buttermilk.
  2. Pour the dry components into the moist components, then stir gently to mix till the batter comes collectively and is pourable however barely lumpy.
  3. Flippantly butter a skillet or griddle and wipe off additional grease with a paper towel. Warmth the skillet to medium low warmth. Pour the batter into circles (about ¼ cup). Cook dinner the pancakes till the bubbles pop on the highest and the bottoms are golden. Then flip them and cook dinner till cooked by. If the batter turns into very thick on the second batch, add a teaspoon or two of buttermilk till the batter is pourable. 
  4. Place the cooked pancakes below an inverted bowl to maintain them heat. Repeat with the remaining batter, adjusting the warmth as crucial to take care of a good temperature. Serve instantly with butter and maple syrup.

  • Class: Breakfast
  • Technique: Stovetop
  • Delicacies: American
  • Weight-reduction plan: Vegetarian

Key phrases: Cornmeal pancakes

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