Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large bowl
- Whisk
- Griddle or large skillet
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or large skillet over medium heat.
5. Grease the griddle or skillet with butter or oil.
6. Pour 1/4 cup of batter onto the griddle or skillet and spread into a circle.
7. Cook until the edges are golden brown and bubbles appear on the surface, about 2 minutes.
8. Flip the pancake and cook until the other side is golden brown, about 1 minute.
9. Repeat with remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 200
Fat: 11g
Carbohydrates: 22g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: whole wheat flour or gluten-free flour blend
- Yellow cornmeal: white cornmeal
- Buttermilk: plain yogurt or milk
- Vegetable oil: canola oil or melted coconut oil
Variations:
- Add 1/2 cup of shredded cheese to the batter for cheesy cornbread pancakes.
- Add 1/4 cup of chopped fresh herbs to the batter for herbed cornbread pancakes.
- Add 1/4 cup of diced jalapenos to the batter for spicy cornbread pancakes.
Tips and Tricks:
- Make sure to not overmix the batter. Overmixing will result in tough pancakes.
- Use a 1/4 cup measuring cup to ensure all pancakes are the same size.
- If the griddle or skillet is too hot, the pancakes will burn.
Storage Instructions:
Cornbread pancakes can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Cornbread pancakes can be reheated in a toaster or in a skillet over medium heat.
Presentation Ideas:
Cornbread pancakes can be served with butter, syrup, honey, or jam. They can also be topped with fresh fruit or whipped cream.
Garnishes:
- Chopped fresh herbs
- Sliced fruit
- Whipped cream
Pairings:
- Maple syrup
- Honey
- Jam
Suggested Side Dishes:
- Bacon
- Sausage
- Scrambled eggs
Troubleshooting Advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean.
- Refrigerate any leftovers promptly.
Food History:
Cornbread has been a staple in the American diet since colonial times. It was a cheap and easy way to feed a large family. Pancakes have been around since ancient times and were originally made with wheat flour.
Flavor Profiles:
Cornbread pancakes have a slightly sweet and savory flavor with a hint of corn.
Serving Suggestions:
Cornbread pancakes can be served for breakfast, brunch, or as a side dish. They can be topped with butter, syrup, honey, or jam.
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