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Corn Muffin Pancakes
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Description
My husband came up with this recipe and my kids immediately fell in love with these light, fluffy pancakes. Topped with seasonal fruit or drizzled with buttermilk syrup, these pancakes are sure to please.
Ingredients
- 1 cup All-purpose Flour
- 1 cup Cornmeal
- 4 Tablespoons Sugar (start With Half The Amount If You Want It Less Sweet)
- 1 Tablespoon Baking Powder
- ¼ teaspoons Salt
- 1 cup Milk
- 2 Eggs
- ¼ cups Vegetable Or Canola Oil
Preparation
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir well.
In a separate bowl, mix together milk, eggs, and oil. Mix well.
Pour egg mixture over flour mixture and stir till ingredients are just combined. Do not overmix. Allow mixture to sit for 5-10 minutes.
Preheat griddle to 275°F or put pan over medium-high heat on stove top. Lightly grease griddle with butter. Pour 1/4 cup batter onto heated griddle and cook till bubbles appear on top of pancake. Check bottom of pancake for golden color and dry edges before gently flipping pancake over. Cook till center of pancake springs back when touched.
Serve warm with butter, fruit or desired syrup.
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