These fluffy and light Cornmeal Pancakes offer a delightful twist on the classic pancake recipe. They are simple to make and perfect for a delicious breakfast treat.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
1 cup finely ground Drum Rock Johnny Cake Meal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk
¼ cup melted butter
Nonstick cooking spray or butter for greasing the griddle
Make the Batter: Begin by preparing two separate bowls. In one bowl, combine the dry ingredients - cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In the other bowl, crack the eggs and lightly whisk them. Then, add in the milk and melted butter and stir to combine. Once you have both the dry and wet mixtures ready, carefully pour the dry ingredients into the wet mixture. Gently stir until just combined, ensuring there are still some small lumps in the batter.
Heat the Griddle: Lightly grease a nonstick griddle and heat it over medium-high heat until it reaches approximately 350°F.
Cook the Pancakes: Pour approximately ¼ cup of the batter onto the griddle. The batter should sizzle when it touches the pan. Cook for about 2 minutes. Flip the pancakes when you see bubbles appearing all over the surface of the pancake, and they begin to pop. The pancake should start to look almost dry. Flip and continue cooking for an additional 1 to 1 ½ minutes.
Serve: Serve your delicious Cornmeal Pancakes with additional butter and maple syrup, if desired.