Light, fluffy and delicious, these pancakes put a twist on an American classic. Serve them stacked high with syrup and butter.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes
- 1 cup all-purpose
- 1 cup fine cornmeal
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs beaten
- 1 1⁄3 cups milk
- ½ stick salted butter melted
- 2 tablespoons vegetable oil
Mix dry ingredients in large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Preheat the pan over medium heat. Pour a little oil or clarified butter to the pan (About a teaspoon). Wipe the oil around the pan with a pastry brush or paper towel until coated.
Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch. When your pancakes form popped bubbles, and the edges look fluffy and cooked, flip and cook another 1-2 minutes.
Continue with remaining batter. Lower the heat for the second batch to avoid burning. You can keep the pancakes warm in the oven while you continue cooking or serve as you go.
Heating The Pan For Perfect Pancakes
An electric griddle or frying pan makes cooking pancakes super easy. If you’re new to making pancakes, I highly recommend using one as it’s easy to tell your pan is at the right temperature. Heat your pan to 375°F. Your electric pans usually have some indicator that lets you know when it reaches the correct temperature.
For stovetop pans, preheat it over medium heat. A good test is to add a drop of water to the pan. If it dances around the pan, it’s the correct temperature. If it doesn’t move, the pan is too cold, and if it sizzles and evaporates, the pan is too hot.
How to Add the Batter for Perfect Pancakes
Start with pouring a little oil or clarified butter to the pan. About a teaspoon will do. Wipe the oil around with a pastry brush or paper towel until the whole pan is lightly coated.
Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch.
If they run into each other – don’t worry all is not lost. Just wait until they cook enough and you can separate them with your spatula before flipping.
Flipping Perfect Pancakes
When your pancakes form bubbles, you’ll know it’s time to flip when the bubbles have mostly popped and the edges look fluffy and cooked.
Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 126mg | Potassium: 240mg | Fiber: 1g | Sugar: 6g | Vitamin A: 240IU | Calcium: 97mg | Iron: 1.3mg