Cornbread Griddle Cakes
(from nicoledb’s recipe box)
Source: http://bakingsheet.blogspot.com/2006/08/cornbread-griddle-cakes.html
Serves 6 peopleCategories: Breads
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 cup cornmeal
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp vegetable oil
- 1/2 cup sweet corn kernels
Directions
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Combine all dry ingredients (flour through salt) in a large bowl and whisk to combine.
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Combine eggs, buttermilk and oil in a small bowl and whisk until smooth. Pour into dry ingredients and stir until the batter is just combined, adding in the corn kernels at the last minute.
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Cook as you would cook pancakes, in a nonstick or lightly greased pan until lightly browned on either side. The cakes will be fairly thick and I like to make them about 3-inches in diameter. They will take a bit longer to cook than “real” pancakes, so be patient.
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The griddle cakes can be served warm, at room temperature or popped in the toaster and heated up.