I love pancakes, and I love cornbread. These are deliciously buttery and the cornmeal gives them a nice bite.
from The Martha Stewart Living Cookbook
3/4 c flour
2 T sugar
1/2 c yellow cornmeal
1 T plus 1 t baking powder
3/4 t kosher salt
1 cup milk
5 T unsalted butter
2 large eggs, beaten
canola oil for griddle (I use Pam)
Preheat electric griddle to 375, or place a griddle pan or cast-iron skillet over medium-high heat. In a large bowl whisk together the flour, sugar, cornmeal, baking powder, and salt.
Combine the milk and butter in a small saucepan, and warm over low heat until the butter melts. Let cool to lukewarm, then beat in the eggs. Whisk the egg mixture into the dry ingredients, and combine. The batter should have small to medium lumps.
Cook on heated griddle. Can keep warm in a 175 degree oven.
Labels: Sunday Brunch