Introduction
Southern-style cornmeal pancakes have a rich history in the Southern U.S., where cornmeal is often used in various dishes. These pancakes are heartier than regular pancakes, with a subtle sweetness and a bit of crunch. They pair wonderfully with honey, maple syrup, or even savory toppings like bacon or sausage.
Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar (optional for sweeter pancakes)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or milk with a tablespoon of lemon juice)
1/2 cup water (for a thinner consistency)
1 large egg
2 tablespoons melted butter (plus more for cooking)
Optional: 1 teaspoon vanilla extract
Directions:
Step 1: Prepare the Batter
Combine Dry Ingredients:
In a medium-sized bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Whisk the Wet Ingredients:
In another bowl, whisk together the buttermilk, water, egg, melted butter, and vanilla extract (if using).
Mix Together:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Let the batter rest for 5-10 minutes to allow the cornmeal to absorb the liquid, which will make the pancakes fluffier.
Step 2: Cook the Pancakes
Heat the Skillet:
Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
Cook the Pancakes:
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes, until golden brown and cooked through.
Repeat:
Continue cooking the remaining batter, adding more butter to the skillet as needed.
Step 3: Serve
Serve Warm:
Stack the pancakes and serve warm with your favorite toppings, such as butter, syrup, honey, or fresh fruit. For a savory twist, serve with crispy bacon or sausage.
Tips for the Best Southern-Style Cornmeal Pancakes:
Use Coarse Cornmeal: For an authentic Southern texture, use coarse or medium-ground yellow cornmeal. This gives the pancakes a slightly crunchy texture.
Buttermilk: If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, and let it sit for 5 minutes.
Thicker or Thinner Pancakes: If you prefer thicker pancakes, use less water. For thinner pancakes, add a bit more water to the batter.