February 12, 2014

Fluffy Cornmeal Pancakes

I have a new obsession.  THE WALKING DEAD.  Have you seen it?
There was a marathon around New Years and "The Mr." recorded 43 episodes.  I did not want to start watching it.  I mean . . . a show about zombies?  Now, all I can say is I was hooked at the 1st episode.
We have been staying up way too late watching this show.  We will finish an episode and say "let's just watch the very beginning of the next episode to see what happens", then before we know it, the next episode is over.  The Suspense . . .  I can't take it.  Talk about heart pumping drama the ENTIRE episode.  

Anyway, since we stayed up until 3 a.m. watching this show, we needed a good hearty breakfast to get us up and going.  
I am one of the biggest cornbread lovers out there.  I love these Cornmeal Buttermilk Biscuits, these Famous Dave's Cornbread Muffins, this Pumpkin Cornbread and now these Cornmeal Pancakes.  I guess you could say if it has cornmeal in it, then I will like it :)                

These pancakes are delicious and they have a great texture.  I usually make pancakes once or twice a month and my favorite pancakes are now going to have to take turns with these new pancakes.

You know what would be amazing?  Smothering them with Cinnamon Honey Butter or Coconut Oil Honey "Butter".  I can just taste it now.
Fluffy Cornmeal Pancakes
adapted from: Cook's Country
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
1 3/4 c. buttermilk, divided
2 Tbl. unsalted butter, cut into cubes
3/4 c. all-purpose flour
2 Tbl. sugar
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs

In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk.  Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through.  Let sit for 5 minutes with the plastic wrap on.  This will help prevent the pancakes from being gritty.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.  In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs.  Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture.  Then, pour in the dry ingredients and stir until just combined.  Allow pancake batter to sit for 10 minutes.

Set griddle at 350 degrees and grease (I used a little coconut oil).  Use 1/4 cup of batter per pancake and pour onto griddle.  Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through.  Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes.  Serve with butter and syrup.  Makes around 14 pancakes.      

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

17 comments:

  1. These look amazing!! I want to make them right now :) YUM!

    ReplyDelete
  2. couldn't find your email so decided to just leave my note in a comment....I have to say Thank You! I'm making a huge dinner tonight for my whole family. It's my babyboy's (28!) Valentine Birthday. And half my menu is from your blog! Seriously. Turkey(chicken) and wild rice soup, vegetable medley and your overnight rolls will all be on my table tonight. Since I've gone to your site prolly one million times to check recipes, I chuckle and thought you should know how I love your recipes! So thanks...again!
    and YUM on the pancakes. For the life of me, I cannot make a decent pancake. And I'm a nutrition major and home economist!!!! You'd think I'd have it down pat.....but nada. Yours are beautiful!

    ReplyDelete
    Replies
    1. I didn't realize my email address wasn't listed anywhere on the new site - thanks for pointing that out - I will get it added. You are the sweetest person ever and comments like this are what make me love blogging. Happy birthday to your baby boy!! Two more years and he is 30 - crazy, right? I hope everything turns out tonight. Happy Valentine's Day.

      Delete
  3. These look delicious :)

    ReplyDelete
  4. Pancakes are my **favorite** breakfast menu item!! I have been collecting recipes for them on my Pinterest Breakfast board, and will be adding this recipe!
    Thanks so much!

    ReplyDelete
  5. Why have I never thought to put cornmeal in pancake batter? The flavor combination sounds amazing. I mean how good is cornbread with honey butter??

    ReplyDelete
  6. These look amazing! Do you use white or yellow cornmeal?

    ReplyDelete
    Replies
    1. Thanks - I use yellow cornmeal.

      Delete
  7. Marie Callender's organic cornbread is to die for…. I've used this mix for several years and everyone in my family loves it!! Now, it's sort of a tradition for me and the little ones to have weekly baking sessions with MC’s cornbreads and muffins. You should visit their website today www.mccornbread.com to purchase your mixes. I’m sure you will enjoy the great taste!

    ReplyDelete
    Replies
    1. Thanks for the info - I will check it out.

      Delete
  8. Hi,

    These look great. Any idea how this receipe would work in a waffle iron?

    Thanks!

    ReplyDelete
    Replies
    1. Thanks! I'm not sure about the waffle iron. Have you tried other pancakes in the waffle iron? It sure sounds fabulous and I'm going to have to experiment and try it. If you try it first, let me know how it works.

      Delete
  9. These look wonderful. I love anything with cornmeal. What type is best for the pancakes (and the biscuits)? Regular Aunt Jemima's is very finely ground - Bob's Red Mill is a nice medium grind.

    ReplyDelete

LinkWithin