This recipe is originally for cornbread waffles, but I made them into pancakes since I don't have a waffle maker. I served them with Santa Fe Chicken on top, and they were a huge hit! The chunks of corn kernels inside the pancakes give them a nice texture. This recipe makes several pancakes, and they were just as good the next night. I just placed them in the toaster oven for a couple of minutes, and they were as fresh as the night before. I'll definitely be repeating this recipe in the future.
Cornbread Pancakes
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 Tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 (11-ounce) can white shoepeg corn
Directions:
Stir together the first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake in a preheated, oiled waffle iron just until crisp -OR- make them into pancakes on a buttered non-stick skillet.
Yield: 12 (4-inch) waffles or pancakes
Source: Southern Living, February 1998
3 comments:
Really different! Sounds wonderful!
I came across your blog last week, and I have already made several things from it, the first being the Santa Fe Chicken. My husband and I loved it, and it was even better according to him as a leftover. Wanted to say thank you for the recipes and I look forward to trying more.
SPL- I'm so glad you enjoyed the recipes. I bet you and your hubbie would like these pancakes. Thank you for telling me about trying the recipes. I hope you'll find more to try in the future. :)
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