Teresa's Recipes
Fluffy Cornmeal Pancakes
Indulge in these fluffy cornmeal pancakes that bring a delightful twist to your breakfast table. With their slightly sweet and nutty flavor, these pancakes are not only delicious but also hearty, making them the perfect choice for a satisfying start to your day. Serve them warm with a drizzle of rich maple syrup, and perhaps even a sprinkle of fresh fruit or a dollop of yogurt to elevate the experience. Historically, cornmeal pancakes have roots in Native American cuisine, where corn was a staple ingredient, and they have since become a beloved breakfast option across the globe.
Ingredients
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 1 cup Milk
- 1, beaten Egg
- 2 tablespoons, plus more for cooking Vegetable oil
- for serving Maple syrup
- for topping Fresh fruit (optional)
- for serving Yogurt (optional)
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 36g
- Protein: 6g
- Sodium: 200mg
- Sugar: 4g
Instructions
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the milk, beaten egg, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the cornmeal pancakes warm, generously drizzled with maple syrup. For an extra touch, top with fresh fruit or a dollop of yogurt.
Tips
- For added flavor, consider mixing in some vanilla extract or cinnamon into the batter.
- These pancakes freeze well! Prepare a batch, cool them, and store them in an airtight container in the freezer for quick breakfasts.