Fluffy cornmeal pancakes are a delicious breakfast for any day of the week!
Today’s Cooking Through My Collection recipe comes from a recent addition to my collection. I shared a little bit about this cookbook in last week’s Everyday Adventures post.
The cookbook is The Complete Cook’s Country TV Show Cookbook Season 8: Every Recipe, Every Ingredient Testing, Every Equipment Rating from the Hit TV Show
. Yes, that is a very long title, but this is also a very big cookbook that covers a lot of information.
It is also kind of expensive for a cookbook, but it is also 564 pages. Which is a pretty good size for a cookbook.
I have tried a few recipes from the book and can’t wait to try more.
One of the first recipes that caught my attention in the book was this recipe for fluffy cornmeal pancakes. I loved the fact that the pancakes contained cornmeal because it made them a little bit more filling than your basic pancake.
I also knew they would be easy to adapt to gluten free because I could use gluten free cornmeal and since they only contained 3/4 cup of flour, I knew a gluten free blend would work fine.
So today I am sharing the original recipe and made notes how I made them gluten free.
If you are looking for a new pancake recipe, or a new breakfast for dinner idea, these pancakes are delicious!
Fluffy Cornmeal Pancakes
These fluffy cornmeal pancakes are a great way to change up your morning pancakes. They also make a great breakfast for dinner.
Ingredients
- 1 3/4 cup buttermilk
- 1 1/4 cups cornmeal ( I used gluten free cornmeal)
- 2 tablespoons butter, cut into pieces
- 3/4 cup flour ( I used Bob's Red Mill 1 to 1 gf blend)
- 2 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
Instructions
- In a microwave safe bowl whisk together 1 1/4 cups buttermilk, cornmeal, and butter.
- Cover and microwave about 60 seconds or until slightly thickened around the edges. Stir and microwave 30 seconds more if needed.
- Let sit covered for about 5 minutes.
In another bowl whisk together flour, sugar, baking powder, baking soda, and salt. - In a small bowl whisk together eggs and the remaining 1/2 cup buttermilk.
- Whisk egg mixture into cornmeal mixture until well combined.
- Then add flour mixture and stir until well combined. It is a thick batter. Let sit about 5 minutes.
- Using about 1/4 cup batter per pancake, cook pancakes on a heated griddle for about 2 minutes per side.
- Serve with butter, syrup, or desired pancake toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 622mgCarbohydrates: 40gFiber: 2gSugar: 8gProtein: 8g
Those look deliciously light and fluffy, and so different from the pancakes my mother used to make every Friday during Lent. I grew up thinking pancakes were dreadful and wondered why anyone would willingly eat something so dry and burnt! It wasn’t until I was married that I discovered pancakes weren’t meant to be rubbery black hockey pucks. Unlike my brothers and sisters and I, my kids grew up loving pancakes, and I think they would have liked these a lot. I have been looking at this cookbook, but haven’t really committed to buying it yet. Eventually I probably will. I really appreciate the adventurous spirit of the ATK team. They explain what works and what doesn’t and the reasons behind it. They are a great resource, and the shows are fun to watch. Their gluten free rolls that I made and disliked last week, were much better after sitting overnight. I guess I just don’t like Teff flour that much, so I will have to find a substitute! These pancakes however, will require no substitutes at all. I like a good recipe that I don’t have to change up. That’s why I like yours so much. They are always good, and they always turn out right the first time. Thank you for your hard work and for sharing. I always look forward to your posts.
I hope you enjoy them. I love that the corn makes them a little different than a normal pancake. As far as teff flour, my family doesn’t like it either. I use it occasionally, but we are not huge fans of it. I know it is healthier, but the taste is so strong even in just little amounts and the texture is different as well. I love ATK cookbooks and have several older ones. This is the first one that I have bought in awhile so I am looking forward to using it.