Cornmeal Pancakes

Ingredients

1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups milk

The Flourishing Blend

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. This harmonious blend forms the foundation of our pancake masterpiece.

The Liquid Harmony

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. This harmonious blend forms the foundation of our pancake masterpiece.

The Liquid Harmony

In a separate bowl, whisk together the milk, eggs, and melted butter. This liquid harmony will bring a light and airy texture to the pancakes, complementing the heartiness of the cornmeal.

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The Union of Wet and Dry

Pour the liquid mixture into the dry ingredients, stirring gently until just combined. Be cautious not to overmix—small lumps are perfectly acceptable and contribute to the fluffy texture of the pancakes.

The Griddle Ballet

Preheat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. Once the griddle is hot, ladle the pancake batter onto the surface, creating circles of golden goodness.

 The Presentation

As the pancakes emerge from the griddle, stack them high on a plate. The aroma of cornmeal and the warmth of freshly cooked pancakes will fill the kitchen, setting the stage for a delightful breakfast experience.

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