Heavenly Cornmeal Pancakes
These cornmeal pancakes are a delightful twist on traditional breakfast fare, offering a light, fluffy texture that seems to float off your plate. Made with both all-purpose flour and wholesome cornmeal, they carry a subtle sweetness that pairs perfectly with maple syrup. Perfect for weekend breakfasts or brunch gatherings, these pancakes embody a touch of rustic charm, especially when made with freshly ground cornmeal from local festivals. Whether served with fresh fruit or a drizzle of honey, these pancakes are sure to become a cherished family favorite, leaving everyone asking for seconds!
4
Servings
175
Calories
9
Ingredients
Ingredients
All-purpose flour
1 1/3 cups (measured and sifted)
Cornmeal
2/3 cup (preferably freshly ground)
Sugar
2 tablespoons (granulated)
Baking powder
4 teaspoons (fresh)
Salt
1 teaspoon (fine sea salt)
Eggs
2 (large, beaten)
Milk
1 1/3 cups (whole or low-fat)
Canola oil
1/4 cup (or melted butter)
Pancake syrup
to taste (for serving)
Instructions
1
In a large mixing bowl, combine the sifted all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed.
2
In a separate bowl, beat the eggs until frothy, then whisk in the milk and canola oil until well combined.
3
Pour the wet ingredients into the dry ingredients and stir gently. Mix just until the batter is moistened; be careful not to overmix. A few lumps are fine.
4
Preheat a lightly greased griddle or non-stick skillet over medium heat. Once hot, pour 1/4 cup of batter onto the griddle for each pancake.
5
Cook until bubbles form on the surface, then flip the pancakes and cook until the second side is golden brown. Keep warm in a low oven until ready to serve.
6
Serve the pancakes hot with your choice of syrup and enjoy!
Nutrition Information
7g
Fat
25g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Cornmeal Pancakes?
These are light and fluffy pancakes made with a blend of all-purpose flour and cornmeal, offering a subtle sweetness and rustic charm.
How much flour is required for this recipe?
The recipe calls for 1 1/3 cups of all-purpose flour, measured and sifted.
What type of cornmeal is best to use?
The recipe recommends using 2/3 cup of cornmeal, preferably freshly ground for the best flavor.
How many eggs are needed?
You will need 2 large eggs, which should be beaten until frothy.
What kind of milk is recommended?
You can use 1 1/3 cups of either whole or low-fat milk.
Can I substitute the canola oil?
Yes, you can use 1/4 cup of melted butter instead of canola oil.
How much sugar is in the recipe?
The recipe includes 2 tablespoons of granulated sugar.
How much baking powder should I add?
Use 4 teaspoons of fresh baking powder to ensure the pancakes rise well.
What type of salt is suggested?
The recipe suggests 1 teaspoon of fine sea salt.
How should I mix the dry ingredients?
Combine the sifted flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk until evenly distributed.
How should I prepare the wet ingredients?
In a separate bowl, beat the eggs until frothy, then whisk in the milk and canola oil.
What is the secret to mixing the batter?
Pour wet ingredients into dry and stir gently just until moistened; do not overmix, as a few lumps are fine.
What temperature should I use for the griddle?
Preheat a lightly greased griddle or non-stick skillet over medium heat.
How much batter should I use per pancake?
Pour 1/4 cup of batter onto the griddle for each pancake.
When is the right time to flip the pancakes?
Flip the pancakes once bubbles begin to form on the surface.
How do I know the pancakes are finished cooking?
The second side should be cooked until it reaches a golden brown color.
How can I keep the pancakes warm?
You can keep them warm in a low oven until you are ready to serve.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
What is the fat content per serving?
Each serving contains 7g of fat.
How many carbohydrates are in each serving?
There are 25g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 3.5g of protein.
Are these pancakes suitable for brunch?
Yes, they are perfect for weekend breakfasts or brunch gatherings.
What are the suggested toppings?
They are best served hot with pancake syrup, maple syrup, honey, or fresh fruit.
What style of cuisine is this?
This is an American cuisine recipe.
What tags are associated with this recipe?
Tags include pancakes, breakfast, brunch, cornmeal, quick breads, and homemade.
How many total ingredients are used?
There are 9 ingredients in total.
Is the texture of these pancakes heavy?
No, they are described as having a light, fluffy texture that seems to float off the plate.
Does the recipe use fine or coarse salt?
It specifically calls for fine sea salt.
Is the sugar granulated or brown?
The recipe uses granulated sugar.