CORNMEAL PANCAKES

These homemade cornmeal pancakes are hearty, subtly sweet, fluffy in the center, and slightly crispy on the exterior.

So, basically, they’re hearty but not too hearty. Sweet, but not too sweet. Which makes them all-around perfect pancakes!

INGREDIENTS

– egg – milk – oil or melted butter – all-purpose flour – yellow cornmeal – granulated sugar

In a large mixing bowl, whisk together egg, milk, and oil.

CORNMEAL PANCAKES

On top of wet ingredients, add flour, cornmeal, sugar, baking powder, and salt. Gently mix together before stirring into wet ingredients.

CORNMEAL PANCAKES

Mix until just combined, some small lumps are okay. Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.

CORNMEAL PANCAKES

Pour batter onto hot griddle in about 2 tablespoon portions. Cook for 2-3 minutes or until edges begin to look dry.

CORNMEAL PANCAKES

Flip and continue to cook for 1-2 minutes or until golden brown and cooked through.

CORNMEAL PANCAKES

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