Cornbread Pancakes

Yum. Cornbread. And in pancake form… what could be better?!

What You’ll Need…

1 Cup Cornmeal

1 Cup All-Purpose Flour

½ Cup Butter (Melted)

2/3 Cup Sugar (Or honey)

2 Eggs

1 Cup Buttermilk*

½ Teaspoon Baking Soda

½ Teaspoon Salt

* If you don’t have butter milk fill a one cup measuring cup almost to the top with regular milk and top the cup off with lemon juice or vinegar. Allow the mixture to sit for 5 minutes and now you have buttermilk.

Set your oven to 200 so that you can keep the pancakes warm while you make the other ones.

In a mixing bowl whisk together the cornmeal, flour, sugar, baking soda, and salt until thoroughly combined.

Once the dry ingredients are combined add in the butter, eggs, and butter milk and mix well, but do not over mix.

Spoon 1-3 heaping tablespoons of batter into a greased skillet. The amount depends on how large you want your pancakes to be.  Just as with regular pancakes the top side will bubble and the bubbles will begin to slow or disappear when it is time to flip the pancake. Flip and cook the other side.

When it is fully cooked remove the pancake from the pan and place it on an oven safe dish so that it can be kept warm in the oven while the others are made.

Serve as a corn cake under meat and coleslaw, with maple syrup, or plain on the side of any dish.

Enjoy!