Cornmeal in the batter makes pancakes that have a delicate crispness on the outside and a moist, light interior. This recipe transforms standard pancake batter by substituting cornmeal for half of the flour and maple syrup in place of sugar to provide an added flavor boost.
PrintCornmeal Pancakes
Lightly sweetened with maple syrup, these pancakes combine equal parts cornmeal and flour to produce fluffy, tender pancakes with a delicate exterior crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 1 dozen
Ingredients
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 4 tablespoons melted butter
- 2 tablespoons maple syrup
- Vegetable oil
Instructions
- Combine the cornmeal, flour, baking soda, baking powder and salt in a mixing bowl. In a separate bowl, combine the eggs, buttermilk, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and whisk together until blended.
- Lightly oil a nonstick pan or griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side. Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
- Serve with additional butter, maple syrup and fresh blueberries.
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