Categories: Breakfast, Pancakes
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
Directions
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In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
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Add in the corn kernels; toss to coat.
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In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
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Add the buttermilk mixture to the dry ingredients; stir until just blended (don’t overmix).
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Heat a large nonstick skillet or griddle over medium heat.
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Brush a thin film of vegetable oil or spray with cooking spray.
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Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
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Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
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Serve warm with maple syrup or powdered sugar and berries.