Cornflour Pancakes
From midgelet 13 years ago
- 15 to make
- Serves 4-6
Start off breakfast or brunch with these beauties. Corn flour gives a more delicate corn flavor but cornmeal is easily substituted for these fluffy moist pancakes. Add some blueberries or kernel corn to the batter to vary the recipe. Read more Of course these can be prepared as waffles also,. Serve with butter, syrup, fruit etc. See less
Ingredients
- 1 1/3 cups flour shopping list
- 2/3 cup corn flour or stone ground cornmeal or regular cornmeal shopping list
- 2 Tbs sugar or Splenda for baking if desired shopping list
- 1 Tbs baking powder shopping list
- 1/4 tsp salt shopping list
- 2 large eggs shopping list
- 1 1/2 cups milk- I use skim or enough for batter consistency shopping list
- 1/4 cup oil shopping list
- 1 tsp vanilla shopping list
How to make it
- Combine all the dry ingredients together
- Combine all wet ingredients together
- Whisk both together just to blend and make a smooth pour-able batter
- Heat up a griddle or pan to medium high heat.
- Use a 2 oz ladle or about 1/4 cup for each pancake
- Cook pancakes till bubbly and flip to other side to finish cooking
- Serve as desired
- Note: for waffle batter- make just a little thicker than for pancakes
- Note: add some berries or kernel corn or even bacon bits to the batter
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