Cornmeal Pancakes
Rustic charm meet classic breakfast.
Cornmeal pancakes are a perfect rustic take on the classic weekend treat. The slightly grainy texture and extra crispiness on the outside gives way to a subtle sweetness that cries out for a slab of butter and generous tilting of maple syrup.
I also love this from-scratch recipe because there aren’t any preservatives or things like shelf stabilizers and best of all, you control the sugar. I tried this recipe with the full amount of sugar as well as with none at all and enjoyed it both ways. However you choose to make these, serve them with your favourite toppings and be sure to make enough for a second helping. —CFG
Ingredients
1 cup of yellow cornmeal
2 tbsp of granulated sugar
1 tsp of finely ground seat salt
1 cup of boiling water
1/2 cup of all purpose flour
2 tsp of baking powder1 egg
1/2 cup of milk
2 tbsp of melted butter
olive oil (for cooking)
Directions
Recipe makes 10- 4” pancakes.
In a large mixing bowl, combine 1 cup of yellow cornmeal with 2tbsp of granulated sugar and 1 tsp of finely ground seat salt.
Add 1 cup of boiling water to the cornmeal mixture and mix together until thoroughly incorporated. Cover with a cloth and set aside for 10 minutes.
While the cornmeal mixture is resting, sift together 1/2 cup of all purpose flour and 2 tsp of baking powder into a small bowl and set aside.
In a third bowl, add 1/2 cup of milk and 1 egg and lightly whisk together.
Melt 2tbsp of butter and slowly add into the egg mixture. Do not add the butter in too quickly or it may cook the egg.
Once the 10 minutes has passed, add the flour mixture into the cornmeal a little at a time until the dry ingredients are fully incorporated.
Now add in the egg mixture and mix together only until the ingredients are fully combined. Set aside.
Slowly heat your griddle or cast iron pan, add a small amount of olive oil, then add batter. Use ~1/4 cup to make 4” pancakes.
Cook pancake until bubbles form on the surface and edges start to crisp, then flip and cook for 2 minutes more or until underside is browned to your preference.
Serve and enjoy!
