My hubby is the breakfast cook, partly because he is a morning person and I am ... well... I am not.
Occasionally, we will have breakfast food at dinnertime, which is a real treat! This recipe began with one of those little Jiffy mixes, but once we began to grind our own popcorn for cornmeal, we discovered that the taste of these fluffy, slightly sweet and slightly gritty pancakes were SO much better than the box! Pretty much anything made fresh and from scratch is better than the box, don't you think?
Making pancakes are simple to make and are a true comfort food for anytime, even at dinner time. The ingredients are simple: all purpose flour, cornmeal, sugar, baking powder and salt are thrown into a bowl and mixed.
In another bowl, the milk, eggs, and canola (or vegetable) oil are mixed together. I love using my Cuisinart immersion blender for this job ~
Pout the egg mixture over the flour mixture and stir just till combined. Don't over mix and let this sit for 5-10 minutes while you get your griddle ready.
We use a Presto electric griddle and love it ~ you can cook six large pancakes at a time and I love the drip tray that catches any grease from cooking bacon. We set our griddle to 275°F, which would be between medium-medium high on your stove top.
The batter is poured (or you can use a measuring scoop) onto the heated griddle. Wait for little bubbles to come to the surface of the pancake ~ when it stops bubbling, take a peek underneath to see if it is golden brown ...
Gently flip over the pancake and cook the other side. Periodically touch the pancake in the center ... if an indent stays, it needs more time to cook. If it springs back up, it is done cooking ~ pretty much like testing a cake to see if it is done.
A short stack, ready for the syrup of your choice. For me, it's buttermilk syrup. For hubby and kids, it's maple syrup. What do YOU like on your pancakes?
Corn Muffin Pancakes
(4x6 recipe download) (full page printable recipe)