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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious breakfast pancake the way my Granny used to make them. Ingredients:
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup corn kernel (fresh is better but may substitute drained canned corn kernels) |
1 cup buttermilk |
2 large eggs |
2 tablespoons butter, melted |
Directions:
1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
2. Add in the corn kernels; toss to coat.
3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
5. Heat a large nonstick skillet or griddle over medium heat.
6. Brush a thin film of vegetable oil or spray with cooking spray.
7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
9. Serve warm with maple syrup or powdered sugar and berries.
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