Prep 20 mins
Cook 5 mins
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007
- 1 1⁄3 cups all-purpose flour
- 2⁄3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1⁄3 cups milk
- 1⁄4 cup canola oil
- pancake syrup
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
I made these pancakes this morning. It was an excellent, reliable recipe, with great flavor, texture and rise. I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc. I'll let you know how that works!
Just a note to those in low-humidity areas: the batter was a little thick, so next time I may add just a little more liquid to the recipe. I live in the desert, so our flours hold less moisture than in other regions.
Nice blend between a flour pancake and a full on cornmeal pancake. I used whole wheat white flour and they were wonderfully light! (I also added a tad of vanilla as another reviewer suggested) I will make these again!
This pancake recipe as is was wonderful, light, fluffy and delicious. Since I was looking for a more Johnny cake style, I played with the flour to cornmeal ratio and found that 1 cup flour to 1 cup cornmeal with no other tweaks produced and equally light and fluffy griddle cake with a nice crispy exterior and that "corny" flavor we were looking for. I used a fine ground white cornmeal and bacon fat (god help me but you only live once) for the frying.