Ingredients
Scale
- ½ cup all-purpose flour – Provides structure and balance to the cornmeal.
- ½ cup yellow cornmeal – Adds texture and a hint of sweetness.
- ¼ cup white sugar – Enhances the natural sweetness without overpowering the dish.
- 1 teaspoon baking powder – Helps the pancakes rise and stay light.
- ¼ teaspoon baking soda – Works with the acid in buttermilk (if used) for extra fluffiness.
- ¼ teaspoon salt – Balances the sweetness and enhances overall flavor.
- ½ cup milk (or buttermilk for tanginess) – Creates the liquid base for the batter.
- 1 large egg – Binds the ingredients together and adds richness.
- 2 tablespoons vegetable oil (plus extra for greasing the pan) – Keeps the pancakes moist and prevents sticking.
Instructions
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Prepare Your Ingredients :
- Measure out all your dry and wet ingredients before starting. This ensures a smooth process.
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Mix Dry Ingredients :
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and flavor.
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Combine Wet Ingredients :
- In a separate medium bowl, whisk the egg, milk, and vegetable oil until well combined.
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Create the Batter :
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined don’t overmix. A few lumps are okay; overmixing can make the pancakes dense.
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Cook the Pancakes :
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with oil.
- Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
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Serve Immediately :
- Stack the pancakes on a plate and serve warm with your favorite toppings.
Notes
- Use Fresh Cornmeal : Fresh cornmeal has better flavor and texture compared to older, stale batches.
- Don’t Overmix : Mix the batter only until the dry ingredients are moistened. Overmixing can lead to tough pancakes.
- Preheat the Pan : Let your skillet or griddle heat up properly before adding the batter. This prevents sticking and ensures even cooking.
- Adjust Thickness : For thicker pancakes, use less milk. For thinner ones, add a splash more.
- Test the First Pancake : Use the first pancake as a tester to check the heat of your pan and adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg