I bought the good corn meal this week, and right on the front of the bag was a recipe for my dream pancake. I might’ve been tempted to make these for dinner throughout the week, but I held out until this morning, and I’m going to be honest when I say that I ate these as I made them (I couldn’t resist!) … the ones on the party plate were reserved for Jake.
Last Sunday my friend and I hung out and spent a significant amount of time talking about how pretty much cornbread anything is amazing. So here you go, friend of mine: cornbread-esque pancakes. A breakfast miracle.
Make these the next time you’re feeling starry-eyed about cornbread. They sure won’t disappoint. Serving them on a party plate doesn’t hurt either.
Recipe adapted from Bob’s Red Mill
- 1 cup boiling water
- 3/4 cup medium grind cornmeal
- 1 1/4 cups buttermilk
- 2 eggs
- 1 1/4+ cups all-purpose flour
- 1 T baking powder
- 1 t salt
- 1/4 t baking soda
- 1/4 cup brown sugar
- 1/4 vegetable oil (I only had olive oil! It worked too.)
- maple syrup to serve
- In a large bowl, pour water over cornmeal, stir until thick. Add milk; beat in eggs.
- In a separate bowl whisk together flour, baking powder, salt, baking soda and brown sugar. Stir into cornmeal mixture. Stir in oil. (If the batter seems thin, add 1/4 cup more flour.)
- Cook on a hot non-stick skillet or griddle, leaving the temperature at a little below medium. (Feel free to melt a teensy bit of butter on the skillet or griddle before cooking. Chances are you won’t need to add anymore though, since these guys don’t bother sticking.)
What’s the batter with you?
See, it’s lookin’ a little thin so add some more flour, already!