Description
Delight in the fluffy goodness of these corn pancakes, a perfect blend of sweet and savory flavors that make breakfast or brunch a memorable affair.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well combined, ensuring an even distribution of the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until smooth. This mixture will create the perfect base for your pancakes.
- Combine Mixtures: Slowly add the wet mixture to the dry ingredients, stirring gently. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
- Heat the Pan: Preheat a non-stick pan or griddle over medium heat, allowing it to warm up thoroughly. You can lightly grease the surface with a bit of butter or cooking spray for that golden finish.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look slightly dry, then flip and cook until golden brown on the other side. Repeat until all batter is used.
Notes
- Let the batter rest: Allowing the batter to sit for about 5 minutes enhances the texture and fluffiness.
- Use a ladle: For consistent pancake sizes, a ladle is a helpful tool for pouring batter.
- Experiment with toppings: Don’t hesitate to top your pancakes with syrup, butter, or even a fruit compote.
- Test the heat: Ensure your pan is at the right temperature; too hot can burn the pancakes, while too cool will result in soggy ones.
- Batch cooking: Make a larger batch and freeze extras for quick breakfasts any day of the week.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: corn pancakes, breakfast, brunch, fluffy pancakes