Golden Cornmeal Pancakes
These delightful Golden Cornmeal Pancakes are a delicious homage to the Southern breakfast tradition, featuring a vibrant yellow color from yellow cornmeal. Each bite offers a perfect balance of crispy edges and a soft, fluffy interior, making them an irresistible choice for breakfast or brunch. While versatile in flavor, they truly shine when served drizzled with warm maple syrup or honey. Whether you're savoring them on a lazy Sunday morning or impressing guests at a brunch gathering, these pancakes are sure to be a hit. Perfectly easy to prepare, they are a great way to start your day with a touch of comfort.
N/A
Servings
120
Calories
10
Ingredients
Ingredients
yellow cornmeal
1 cup (fine ground)
all-purpose flour
1/2 cup (sifted)
granulated sugar
1 teaspoon (none)
salt
3/4 teaspoon (none)
baking powder
1/2 teaspoon (none)
baking soda
1/2 teaspoon (none)
buttermilk
1 cup (none)
large egg
1 (beaten)
oil
2 tablespoons (for batter)
additional oil
as needed (for greasing the griddle)
Instructions
1
In a large mixing bowl, combine the dry ingredients: yellow cornmeal, flour, sugar, salt, baking powder, and baking soda. Mix well to ensure even distribution.
2
In another bowl, whisk together the wet ingredients: buttermilk, egg, and 2 tablespoons of oil until well blended.
3
Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix gently until just combined. Take care not to overmix; the batter should remain slightly lumpy for the best texture.
4
Preheat a griddle or large non-stick skillet over medium to medium-high heat. Lightly grease it with additional oil or non-stick spray. To test if it's ready, drop a small amount of water onto the pan – it should sizzle.
5
Stir the batter briefly to redistribute any settled ingredients, then pour a scant 1/4 cup of batter onto the hot pan for each pancake.
6
Cook until bubbles form and pop on the surface, and the edges look slightly dry, about 2-3 minutes. Adjust the heat as necessary to prevent burning.
7
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and fully cooked through (no finger imprint should remain when touched).
8
If the batter appears too thick, add a splash of buttermilk to achieve the desired consistency.
9
Serve immediately with warm syrup or your favorite toppings.
Nutrition Information
4.7g
Fat
15.3g
Carbs
2.7g
Protein
1.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Golden Cornmeal Pancakes?
Golden Cornmeal Pancakes are a Southern-style breakfast dish made with yellow cornmeal, offering a balance of crispy edges and a soft, fluffy interior.
What type of cornmeal should be used for this recipe?
The recipe calls for 1 cup of fine ground yellow cornmeal to achieve its signature color and texture.
How many calories are in a serving of these pancakes?
There are approximately 120 calories per serving.
What is the fat content of the cornmeal pancakes?
Each serving contains about 4.7g of fat.
How many grams of carbohydrates are in each serving?
There are 15.3g of carbohydrates per serving.
Do these pancakes provide any protein?
Yes, each serving provides 2.7g of protein.
Is there fiber in the Golden Cornmeal Pancakes?
Yes, there is 1.3g of fiber per serving.
What dry ingredients are needed for the batter?
The dry ingredients include yellow cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
What wet ingredients are mixed into the recipe?
The wet ingredients consist of buttermilk, a large beaten egg, and 2 tablespoons of oil.
How should the all-purpose flour be prepared?
The recipe suggests using 1/2 cup of sifted all-purpose flour.
What temperature should I use to preheat the griddle?
Preheat your griddle or non-stick skillet over medium to medium-high heat.
How can I tell if the pan is ready for the batter?
You can test the heat by dropping a small amount of water onto the pan; it should sizzle immediately.
Why is it important not to overmix the batter?
Mixing gently until just combined ensures the best texture; the batter should remain slightly lumpy.
How much batter should I use for each pancake?
Pour a scant 1/4 cup of batter onto the hot pan for each pancake.
When is the right time to flip the pancakes?
Flip the pancakes when bubbles form and pop on the surface and the edges look slightly dry, usually after 2-3 minutes.
How long should the second side cook?
Cook the second side for an additional 1-2 minutes until golden brown.
How do I know if the pancakes are fully cooked through?
They are done when no finger imprint remains when the surface is touched.
What should I do if the batter looks too thick?
If the batter appears too thick, you can add a splash of buttermilk to reach the desired consistency.
What are the recommended toppings for these pancakes?
They are best served with warm maple syrup, honey, or your favorite breakfast toppings.
Is this recipe considered easy to make?
Yes, it is described as perfectly easy to prepare and a great way to start your day with comfort.
Does the recipe use baking soda or baking powder?
The recipe uses both: 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much oil is used for greasing the pan?
Use additional oil as needed for greasing the griddle or non-stick spray.
Is there sugar in these pancakes?
Yes, the recipe includes 1 teaspoon of granulated sugar.
How many total ingredients are in this recipe?
There are 10 total ingredients used in this recipe.
What culture is this recipe inspired by?
These pancakes are a delicious homage to Southern breakfast traditions.
Can I serve these for brunch?
Yes, they are highly recommended for breakfast or brunch gatherings.
What should the consistency of the batter be?
The batter should be slightly lumpy but pourable; adjust with buttermilk if it is too thick.
What kind of salt is used?
The recipe calls for 3/4 teaspoon of standard salt.
Does the recipe require a specific type of egg?
One large beaten egg is required.
Can these pancakes be made ahead of time?
The instructions recommend serving them immediately for the best texture and flavor.