Cornbread Pancakes

Name: Cornbread Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 pancakes
Ingredients: 1-1/3 cups all-purpose flour; 2/3 cup cornmeal; 2 tablespoons sugar; 4 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1-1/3 cups 2% milk; 1/4 cup canola oil; Pancake syrup

Total Time Prep/Total Time: 30 min.

Yield 12 pancakes

Test Kitchen Approved

These cornbread pancakes are light, fluffy and full of flavor. Serve them as part of your brunch spread with fresh fruit and sweet syrup.

Ingredients

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Directions

Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts

2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein.

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania

Recipe Creator