Homestyle Cornmeal Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 1/4 cups (295ml) buttermilk 1 1/4 cups (295ml) buttermilk
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Cooking spray or additional butter for greasing the pan Cooking spray or additional butter for greasing the pan

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Preheat a griddle or non-stick skillet over medium heat. Lightly grease the surface with cooking spray or butter.
5. 5.
   Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. 6.
   Repeat with the remaining batter, greasing the griddle as needed.
7. 7.
   Serve the Homestyle Cornmeal Pancakes warm with maple syrup, butter, or your favorite toppings.

Treat your ingredients with care...

• Cornmeal — Use medium-grind cornmeal for a balanced texture in the pancakes.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with different toppings such as fresh berries, sliced bananas, or a sprinkle of powdered sugar.
• If you prefer a thinner batter, you can add a little more milk to achieve the desired consistency.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Homestyle Cornmeal Pancakes stacked high on a plate, drizzled with maple syrup and topped with a pat of butter. Accompany them with a side of crispy bacon or fresh fruit for a well-rounded breakfast or brunch.

Presentation advice

Arrange the pancakes in a neat stack, ensuring they are evenly cooked and golden brown. Garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch. Serve on a warm plate to keep the pancakes at the perfect temperature.