Cornbread in pancake form! I soak the cornmeal a bit before I make the rest of the batter to help reduce the grittiness of the final product, although there's still plenty of grit and texture in these airy, flavorful cakes. Honey + butter are topping musts.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 10pancakes
Calories: 107kcal
Ingredients
3/4cupcornmeal
1cupbuttermilkor make your own using 1 cup milk of your choice + 1 tablespoon white or apple cider vinegar
1/2cupall-purpose flourcan use white whole wheat
1/4cupwhite whole wheat flour
2tablespoonssugar
1tablespoonbaking powder
1/2teaspoonsalt
1large egg
2tablespoonsbuttermelted
Oilfor greasing the pan
Instructions
Combine the cornmeal and buttermilk and let sit for at least 15 minutes.
Set a large, greased frying pan or griddle over medium heat. Combine other dry ingredients and gently fold into cornmeal mixture, leaving it as lumpy as possible with no floury bits. Whisk in the egg and melted butter, again leaving it lumpy.
Ladle the batter into the pan 1/4 cup at a time. Pancakes should cook fairly quickly after the first round.