Breakfast and Brunch Recipes
Cornmeal Pancakes
Description
"I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007"
Ingredients
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 2 cups milk
- 1 cup flour
Directions
- Combine and whisk all ingredients until smooth.
- Let the batter rest for 30 minutes (or sit in fridge overnight).
- Heat non-stick or lightly greased pan to medium.
- Pour in a thin layer of the batter just so it covers the bottom.
- Once it is golden brown on one side, flip and cook the other.
- Serve with maple syrup, butter, fruit, or jam
