Cornmeal Pancakes
15m prep 15m cook 30m ready
About sixteen 4-inch pancakes These golden pancakes have the hearty taste and texture of a corn muffin and a slightly irregular shape. If desired, omit the sugar for savory pancakes.
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Ingredients
- 1 cup (160g) fine cornmeal
- 1 to 2 tablespoons honey, maple syrup, or sugar, to taste
- ¾ teaspoon salt
- 1 cup (235g) boiling water
- ½ cup (120g) milk
- 2 tablespoons (30g) butter, melted
- 2 teaspoons baking powder
- 1 large egg
- ½ cup (65g) all-purpose flour
- (¾ cup fresh, thawed frozen, or drained canned corn kernels)
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Step 1.
Combine in a large bowl: 1 cup (160g) fine cornmeal; 1 to 2 tablespoons honey, maple syrup, or sugar, to taste; ¾ teaspoon salt
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Step 2.
Slowly stir in: 1 cup (235g) boiling water
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Step 3.
Cover and let stand 10 minutes. Add and whisk well: ½ cup (120g) milk; 2 tablespoons (30g) butter, melted; 2 teaspoons baking powder
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Step 4.
Add and whisk well: 1 large egg
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Step 5.
Whisk in with a few quick strokes: ½ cup (65g) all-purpose flour
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Step 6.
If desired, fold into the batter: (¾ cup fresh, thawed frozen, or drained canned corn kernels)
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Step 7.
Cook as for Pancakes or Griddle Cakes, using 3 tablespoons batter for each pancake.
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