Description
Light cornmeal pancakes with a crispy edges and a tender crumb. Fresh corn and maple syrup are the perfect additions to these cakes for this breakfast. This recipe is inspired by cornmeal pancakes from Joy of Cooking, 2006 ed.
Ingredients
- 1 cup (170 g) white or yellow cornmeal
- 2 tablespoons sugar, honey or maple syrup
- 1 teaspoon salt
- 1 1/2 cup (355 mL) buttermilk
- 2 tablespoons melted butter
- 1 egg, beaten
- 1/2 cup (50 g)all purpose, unbleached flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup corn kernels (166 g) about 1 ear of corn
Instructions
- Mix the cornmeal, sugar salt and buttermilk and let stand for 20 to 30 minutes. Mix the flour, baking powder and baking soda together and set aside.
- Heat a griddle to medium heat.
- Mix in melted butter and then the egg. Mix in the flour mixture into the batter until blended.
- Cook on a buttered griddle for 3 minutes per side or until done.
- Enjoy with maple syrup which goes incredibly well with these pancakes.
Notes
Substitutes for buttermilk or homemade version of buttermilk (this is good to use when you cannot find buttermilk or it is needed in a pinch but it is hard to beat the quality and taste of real cultured buttermilk):
To make buttermilk: 1 tablespoon of lemon juice or vinegar added to 1 cup of milk and allow to sit for 10 to 15 minutes. The milk will curdle slightly, just mix and use.
Substitutes: Sour cream thinned to the consistency of buttermilk or thick milk. Or 2 tablespoons of milk with enough yogurt added to equal 1 cup. If the yogurt is very thick then 3 tablespoons plus yogurt to equal 1 cup.
- Prep Time: 40 mins
- Cook Time: 6 mins