I had a big box of yellow cornmeal left after making corn muffins a while back so I decided to use them to whip up some pancakes for breakfast. The first time I made these cornmeal pancakes, they tasted a little gritty. This time, I par-cooked the cornmeal by pouring hot boiling water over it and I’m just surprised by how much the texture of the pancakes have improved. They are really fluffy!
Ingredients (serves 4)
1 1/4 cup plain flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup yellow cornmeal
1 cup hot boiling water
1/4 cup brown sugar
1 cup buttermilk
2 large eggs
2 tbsp canola oil
1. Sift flour, baking powder, baking soda and salt in a bowl. Set aside.
2. Place cornmeal and brown sugar in a bowl and pour hot boiling water in it. Stir to combine, then leave to cool.
3. Whisk eggs, buttermilk and canola oil in a large bowl. Add the cooled cornmeal mixture, followed by the dry flour mixture. Stir swiftly to combine. Do not over-mix.
4. Heat a lightly greased skillet and pour 1/4 cupful of batter onto the skillet. Once the surface starts to bubble, flip the pancake. Cook till both sides are golden brown. Repeat for the rest of the batter.
5. Serve with maple syrup or condiments of your choice.
And here’s what I prepared for my husband this morning…
A power breakfast before he left for work! Cornmeal pancakes drizzled with maple syrup, scrambled eggs and cheesy chicken sausages. Heaven!