Cornmeal Pancakes are a delightful twist on the classic, and are especially good served with warmed maple syrup.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Makes about 6-8 pancakes
Ingredients:
- 3/4 cup flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla
- Solid shortening
Preparation:
In medium bowl,combine flour, cornmeal, baking powder, baking soda, sugar, and salt and mix with wire whisk until evenly combined.
In small bowl, beat eggs with milk and vanilla. Stir into dry ingredients just until barely combined. Let stand for 10 minutes.
Heat a nonstick griddle or electric skillet over medium heat or at 350 degrees F. Rub with a bit of solid shortening and and pour cornmeal batter by 1/4 cup measure onto hot griddle in four rounds.
Cook until edges look dry and bubbles form on surface and just start to break, about 3-4 minutes. Turn and cook for 1-2 minutes on second side; serve immediately.
