Monday, February 18, 2013

Cornmeal Pancakes

These pancakes are a little more intensive than an ordinary pancake recipe but these aren't just ordinary pancakes.  They have a smooth and sweet cornmeal flavor that is delightful.  If my husband were to choose what pancakes to make, these would be it every time.  They are worth the extra 15 minutes.

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Cornmeal Pancakes

1/3 cup yellow corn meal
1 tsp kosher salt
2 Tbsp shortening
1 cup milk
1 egg
1/2 cup boiling water
1/2 cup all purpose flour
2 tsp baking powder

Boil 1/2 cup water and let sit.

In a medium saucepan combine the cornmeal, salt, shortening, and milk.  

Bring to a boil over medium to medium high heat in a heavy bottom saucepan stirring constantly until the mixture is thick and coats the back of a spoon.  Turn off the burner and remove from heat.

In a bowl beat the egg and temper by adding about a Tbsp of the cornmeal mixture beating with a fork until completely incorporated.  

Then transfer the egg mixture into the pan with the cornmeal, and stir until an even consistency.  

Preheat a griddle over medium heat.

In a mixing bowl sift the flour and baking powder.  

Add the cornmeal mixture and mix with a wooden spoon.  

Add the 1/2 cup hot water to the mixture and stir until combined.  

 Pour batter into about 4 inch circles on a greased griddle.  Cook until bubbles form all the way through the batter and the edges are set.  Carefully turn the pancakes, they are soft about 2 minutes.  

Cook on the other side until browned and cooked through about 1-2 minutes more.  Remove to a serving plate. Serve with your favorite syrup, powdered sugar, or jam.

Makes 10-12 pancakes

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