Cornmeal Pancakes

These cornmeal pancakes offer a delightful twist on the classic breakfast staple, combining the coarse texture of yellow cornmeal with soft flour for a perfect balance. The batter is simple, relying on melted margarine for richness and a hint of sugar to enhance the natural sweetness of the corn. The result is a pancake that is crispy on the outside yet tender inside, with a distinct, home-style flavor profile. They are ideal for a hearty weekend brunch or a quick, comforting weekday morning meal. Serve them warm with a drizzle of maple syrup, a dollop of butter, or fresh berries. This recipe is straightforward, requiring minimal prep and common pantry ingredients, making it an accessible and delicious choice for cooks of all skill levels who appreciate rustic, wholesome comfort food.

Cooking Method: Frying

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 220.7

Dietary: Vegetarian

Description

These cornmeal pancakes offer a delightful twist on the classic breakfast staple, combining the coarse texture of yellow cornmeal with soft flour for a perfect balance. The batter is simple, relying on melted margarine for richness and a hint of sugar to enhance the natural sweetness of the corn. The result is a pancake that is crispy on the outside yet tender inside, with a distinct, home-style flavor profile. They are ideal for a hearty weekend brunch or a quick, comforting weekday morning meal. Serve them warm with a drizzle of maple syrup, a dollop of butter, or fresh berries. This recipe is straightforward, requiring minimal prep and common pantry ingredients, making it an accessible and delicious choice for cooks of all skill levels who appreciate rustic, wholesome comfort food.

Ingredients

1/3 cup Yellow cornmeal
1/3 cup Flour
2 tablespoon Instant non fat dry milk
2 teaspoon Sugar
1 teaspoon Baking powder
1/8 teaspoon Salt
1 lg Egg
1/3 cup Water
1 tablespoon Margarine; melted

Directions

1
In a medium bowl, whisk together the cornmeal, flour, dry milk powder, sugar, baking powder, and salt.
2
In a separate small bowl or measuring cup, beat the egg and mix in the water until well combined.
3
Make a well in the center of the dry ingredients and pour in the egg mixture and melted margarine.
4
Gently stir the wet ingredients into the dry ingredients until just combined; do not overmix, as the batter should remain slightly lumpy.
5
Heat a griddle or non-stick frying pan over medium heat and lightly grease with additional margarine or oil if needed.
6
Pour approximately 3 tablespoons of batter onto the hot griddle for each pancake, spacing them apart to allow for expansion.
7
Cook until bubbles form on the surface and the edges look set and dry, about 2 to 3 minutes.
8
Carefully flip the pancakes and cook the other side until golden brown, about 1 to 2 minutes more.
9
Transfer cooked pancakes to a plate and keep warm while finishing the remaining batter.
10
Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or a pat of butter.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 220.7kcal

% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.9g10%
Cholesterol 93.4mg32%
Sodium 860.4mg36%
Total Carbohydrate 33.7g12%
Dietary Fiber 2.0g8%
Sugars 3.7g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, pancakes, breakfast, brunch, vegetarian, corn, griddle, batter, simple, comfort food, rustic, easy, morning, fluffy, crispy, homestyle

Read it online: https://www.chefs-mate.com/recipe/cornmeal-pancakes/