Southern Cornmeal Pancakes
Southern Cornmeal Pancakes are a delightful twist on the classic pancake, featuring the rich, hearty flavor of cornmeal. These pancakes are crispy on the outside and tender on the inside, providing a perfect balance of textures. This recipe, passed down through generations, embodies the comforting essence of Southern cooking.
Why You’ll Love This Recipe
- Hearty and Flavorful: The use of cornmeal adds a unique texture and depth of flavor.
- Versatile: Perfect for breakfast, brunch, or even a savory dinner.
- Simple Ingredients: Made with pantry staples you likely already have at home.
- Customizable: Easily adapt the recipe to suit your taste preferences.
Variations
- Sweet Cornmeal Pancakes: Add a tablespoon of sugar or honey to the batter for a sweeter version.
- Cheesy Cornmeal Pancakes: Fold in 1/2 cup of shredded cheese into the batter for a savory touch.
- Spicy Cornmeal Pancakes: Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.
- Blueberry Cornmeal Pancakes: Mix in 1/2 cup of fresh or frozen blueberries for a fruity variation.
Storage
- Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or oven.
Nutritional Information (per serving)
- Calories: 150
- Protein: 4g
- Fat: 5g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 2g
FAQ
Q: Can I make the batter ahead of time? A: Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking.
Q: Can I use a different type of milk? A: Absolutely! Any milk, including almond, soy, or oat milk, can be used.
Q: Are these pancakes gluten-free? A: If you use gluten-free cornmeal and baking powder, the pancakes can be gluten-free.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for a sweeter pancake)
- 1 cup milk (any type)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Step-by-Step Directions
- Prepare the Batter:
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve:
- Serve the pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or a dollop of yogurt.
Southern Cornmeal Pancakes offer a delicious and hearty breakfast option that’s easy to prepare and sure to please the whole family. With their unique texture and versatile nature, these pancakes can be enjoyed in many ways. Whether you stick to the classic recipe or try one of the tasty variations, you’ll love the comforting flavor of these Southern delights.
