>> Friday, April 23, 2010
Did you grow up with a Saturday morning tradition of pancakes or waffles? I used to love waking up to my mom in the kitchen with her radio playing and her making homemade buttermilk pancakes or waffles. It was a rare Saturday morning that we didn't wake up to the smell of a delicious breakfast. I think she was trying to sweeten us up for all of our Saturday jobs that came soon after breakfast was over.
I am not as good at this tradition as my mother was, but it still is fun on the weekends to take the morning easy (assuming there are no sporting events bright and early) and enjoy a warm breakfast.
Last Saturday I made these delicious and easy Cornmeal Pancakes and they were a big hit! I loved the texture the cornmeal gave the pancakes and the fact it was one more way to use up the cornmeal in my storage. (My other FAVORITE recipe that uses cornmeal is our AMAZING Cornbread Cake)
This recipe I adapted from an IHOP Cornmeal recipe and I think it is just about perfect. If you have buttermilk on hand your pancakes will even be more fluffy. I however used my powdered milk trick (1 c. water + 3 T. powdered milk= 1 c. milk) since I didn't have buttermilk, and they still worked great!
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3 c. flour (I used 1/2 white flour and 1/2 wheat)--you may need a little more depending how thick your batter is
2/3 c. cornmeal
3 t. baking powder
1 t. baking soda
1 t. salt
4 eggs (or powdered eggs)
1 1/3 c. sugar
2 c. milk (or 2 c. water, 1 T. lemon juice & 6 T. powdered milk)
1 c. buttermilk (or use another 1 c. water, 1 T. lemon juice & 4 T. powdered milk)
2/3 c. butter, melted
Melt the butter and add all of the other ingredients to your bowl. Pour 1/3 c. of the batter onto a hot griddle that has been greased. If pancakes are too thin, add a little more flour or baking powder to help them fluff up even more. Serve with regular or butter syrup and fresh fruit.