Are you looking for something different for breakfast? These Cornbread Pancakes are calling your name! They have a slight crunch from the cornmeal and they are “oh, so good” with butter and maple syrup. They would make a nice addition to a Sunday Brunch. Serve them with a side of fruit and your favorite sausage, bacon or ham for an easy meal anytime.
These are not overly sweet, in my opinion, but if you prefer your cornbread not-so-sweet, use a little less sugar … and on the other side, if like your cornbread on the sweeter side … use the full amount! Being from the South, I like the full amount. 😉
Original recipe at allrecipes
Yield: 4 servings
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tbsp. white sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups buttermilk
2 large eggs
3 tbsp. butter, melted and cooled
Preheat a lightly-oiled griddle over medium-high heat.
In a large bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda and salt). In a separate bowl, combine the wet ingredients (buttermilk, eggs and butter). Stir the liquid mixture into the dry mixture until smooth.
Pour about 1/4 cup of the batter for each pancake (I use a scant soup ladle-full to avoid the drips down the bowl). When bubbles start to form and the edges look dry, flip the pancake and cook another 2-3 minutes, or until cooked through.
Serve warm with plenty of butter and maple syrup!
I hope you enjoy!
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Featured at Morsels of Life