There are some foods that have thousands of different recipes for them floating around the internet – chocolate chip cookies, cinnamon rolls, meatloaf, pancakes… And everyone probably claims that their version is the best version. Well, this just may be a personal preference, but these really were the best pancakes I had made in quite some time!!
This recipe comes from my binder of printed recipes, and I’m sad that I didn’t make them before now. I had never had a corn cake pancake before, but I will be having them a lot more often now!
- 1½ cups all-purpose flour
- ⅓ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ⅔ cup granulated sugar
- 1 cup milk
- ¾ cup buttermilk
- ⅓ cup butter, melted
- Preheat a griddle to medium.
- Combine flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
- In another medium bowl, mix eggs and sugar with an electric mixer on medium speed for 30 seconds. Add the milk, buttermilk and melted butter; mix well.
- Mix the dry ingredients into the wet ingredients with the mixer until smooth. Let the batter sit for 10-20 minutes.
- Spray the hot griddle with nonstick spray. Spoon ¼ cup portions of the batter onto the hot griddle and cook for 2 to 3 minutes per side until brown. Serve hot with butter and maple syrup.