Indiana corn meal pancakes recipe

Indiana Corn Meal Pancakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Indiana corn meal pancakes recipe, a mouthwatering dish that combines the rich flavors of cornmeal with the fluffiness of traditional pancakes. This recipe is perfect for breakfast or brunch, offering a unique twist to your morning routine. With a crispy exterior and a soft, buttery interior, these pancakes are sure to satisfy your cravings. Whether you're a fan of cornbread or simply looking to try something new, this recipe is a must-try.

Keywords: Indiana, corn meal, pancakes, breakfast, brunch.

Indiana corn meal pancakes recipe details

Indiana corn meal pancakes recipe, recipe Rating: 4.6
Number of votes:112

Ingredients

1-3/4 cup stone ground cornmeal*

1-1/2 teaspoons salt

3/4 teaspoon baking soda

1/3 cup flour

2 large eggs

2-1/4 cups buttermilk

1/3 cup canola or other light vegetable oil

Boysenberry or raspberry syrup for serving

Instructions:

Heat griddle or cast iron skillet.

Stir together the cornmeal, salt, baking soda and flour. In a bowl, mix together the eggs, buttermilk and oil. When ready to cook, add the buttermilk mixture to the flour mixture. It should be the consistency of heavy cream with flecks of corn in it. If too think, then with a little more buttermilk.

Lightly oil the griddle. Using a 1/4-cup measure, pour pancakes onto griddle in 1/8-cup amounts to form slightly larger than silver dollar amounts. Cook until top has bubbles and bottom is golden. (These may be more brown than regular pancakes.) Turn and cook second side until it is also golden, about 1 minute.

Serves:4 generously.

* I use cornmeal from one of the mills at State Parks in Indiana and I also serve with Indiana Maple Syrup. May be made with Eggbeaters egg substitute.