Imagine waking up to the tantalizing aroma of freshly made cornmeal pancakes wafting through your kitchen, inviting you to indulge in a delightful breakfast experience. Sandy Johnson's Cornmeal Pancakes are not just any pancakes; they are a warm, golden hug on your plate, bursting with flavor and perfect for any morning. With just a handful of simple ingredients and a quick 25 minutes of your time, you can whip up a batch of these fluffy, tender delights that will have your family and friends asking for seconds. Ready to elevate your breakfast game? Let’s dive into this irresistible recipe that promises to become a new favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Butter for cooking
Instructions
- In a large mixing bowl, combine the cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until the mixture is smooth and well-integrated, with no dry lumps remaining.
- Let the batter rest for 5 minutes to allow the cornmeal to absorb the liquid and soften, which will help create a more tender pancake texture.
- Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter and spread it evenly across the cooking surface to prevent sticking and add flavor.
- Using a 1/4 cup measuring cup, pour the cornmeal batter onto the hot, buttered surface. Allow each pancake to cook until small bubbles form on the surface and the edges begin to look dry, typically about 2-3 minutes.
- Carefully flip the pancake using a wide spatula and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while cooking the remaining batter.
- Repeat the cooking process with the remaining batter, adding a small amount of butter to the pan between each batch to prevent sticking.
- Serve the cornmeal pancakes warm with your choice of toppings such as maple syrup, honey, fresh berries, or additional butter.
Tips
- Rest the Batter: Allowing the batter to rest for 5 minutes is crucial. This step softens the cornmeal and enhances the texture, resulting in pancakes that are light and fluffy.
- Perfect Heat: Make sure your skillet or griddle is at medium heat. Too hot, and the pancakes will burn on the outside while remaining raw on the inside; too low, and they won’t develop that beautiful golden crust.
- Don’t Overmix: When combining the ingredients, whisk until just smooth. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine!
- Butter is Key: Use a small pat of butter for each batch of pancakes. This not only prevents sticking but also adds a rich flavor that enhances the overall taste.
- Keep Warm: As you cook the pancakes, keep them warm on a plate covered with a kitchen towel. This ensures that every pancake is served hot and ready to be enjoyed.
- Topping Ideas: Get creative with your toppings! While maple syrup is a classic, consider fresh berries, honey, yogurt, or even a sprinkle of cinnamon for an extra flavor kick.
- Double the Recipe: If you’re feeding a crowd, don’t hesitate to double the recipe. These pancakes freeze well, so you can enjoy them on busy mornings later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 9g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
