Ingredients with Measurements:
-1 cup all-purpose flour
-1 cup cornmeal
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 tablespoons sugar
-2 eggs
-1 1/2 cups buttermilk
-2 tablespoons melted butter
Special Equipment Needed:
-Large mixing bowl
-Whisk
-Griddle or skillet
-Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Heat a griddle or skillet over medium heat.
5. Grease the griddle or skillet with butter or oil.
6. Drop 1/4 cup of batter onto the griddle or skillet and cook until golden brown, about 2 minutes per side.
7. Serve with butter and syrup.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 28g
Protein: 6g
Substitutions for Ingredients:
-For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
-For the buttermilk, you can use regular milk or almond milk.
-For the melted butter, you can use coconut oil or vegetable oil.
Variations:
-Add 1/2 cup of fresh or frozen blueberries to the batter.
-Add 1/2 cup of chopped nuts or chocolate chips to the batter.
-Top with fresh fruit or yogurt instead of butter and syrup.
Tips and Tricks:
-Make sure to not overmix the batter, as this will make the pancakes tough.
-If the batter is too thick, add a little more buttermilk.
-If the batter is too thin, add a little more flour.
Storage Instructions:
-Store the pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
-Reheat the pancakes in a toaster or in a skillet over medium heat.
Presentation Ideas:
-Serve the pancakes with a dollop of whipped cream and a sprinkle of powdered sugar.
-Stack the pancakes on a plate and top with fresh fruit and a drizzle of syrup.
Garnishes:
-Fresh fruit
-Whipped cream
-Powdered sugar
-Maple syrup
Pairings:
-Bacon
-Sausage
-Fruit
-Yogurt
Suggested Side Dishes:
-Scrambled eggs
-Hash browns
-Fruit salad
Troubleshooting Advice:
-If the pancakes are not cooking through, lower the heat and cook for a few minutes longer.
-If the pancakes are burning, increase the heat slightly.
Food Safety Advice:
-Make sure to cook the pancakes thoroughly before serving.
Food History:
-Cornmeal pancakes have been a staple in many cultures for centuries.
Flavor Profiles:
-The pancakes are slightly sweet and nutty from the cornmeal.
Serving Suggestions:
-Serve the pancakes with butter and syrup for a classic breakfast.
-Top the pancakes with fresh fruit and yogurt for a healthier option.
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Taste: Sweet, Savory, Nutty, Buttery, Fluffy, crispy, savory, slightly sweet, corny, hearty