Cornmeal Pancakes
These cornmeal pancakes with buttermilk are light and fluffy and perfect for breakfast or brunch.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 10 panckes 1x -
Category: Breakfast -
Method: Stovetop
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
Pancakes:
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal, fine-ground
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 eggs
- 3 tablespoons butter, melted, plus more for cooking
Strawberry Compote:
- 3 cups strawberries, diced
- 2 tablespoons sugar (optional)
- 1/2 lemon, juiced
Instructions
- Place the diced strawberries, sugar, and lemon juice in a small saucepan on medium heat. Bring to a simmer and cook, stirring frequently, until the strawberries release their liquid to create a syrup-like texture, about 12-15 minutes. While the strawberry compote is cooking, make the pancakes.
- In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, and stir to combine.
- In a medium bowl, add the buttermilk, eggs, and melted butter, and whisk until well combined.
- Transfer the buttermilk mixture to the flour mixture, and stir gently until well mixed.
- Heat a griddle or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the grilled or pan and cook until golden brown, roughly 1-2 minutes. Flip and cook until golden brown on the other side, about 1 minute.
- Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- Once complete, serve the pancakes with strawberry compote and/or maple syrup or honey.
Nutrition
- Serving Size: 1 pancake
- Calories: 141 calories
- Sugar: 4 grams
- Fat: 6 grams
- Carbohydrates: 19 grams
- Fiber: 1 gram
- Protein: 4 grams
Find it online: https://kaynutrition.com/cornmeal-pancakes/
