Cornmeal Pancakes

I’ve made cornmeal pancakes before but they were always really gritty but these were delicious. Note though that these do not get as fluffy as normal pancakes but I will be making this more. This have a very corn muffin taste to them.

  • Servings: 4-serving
  • Difficulty: easy
  • Print

I've made cornmeal pancakes before but they were always really gritty but these were delicious. Note though that these do not get as fluffy as normal pancakes but I will be making this more. This have a very corn muffin taste to them.

Summary

  • Course: breakfast
  • Cooking Time: 25 mins

Ingredients

1/2 Cup Cornmeal
2 Tablespoons Agave Nectar
1/2 teaspoon Salt
1/2 Cup Boiling Water
1/4 Cup Milk
1 Tablespoon Butter , melted
1 teaspoon Baking Powder
1 Egg
1/4 Flour
Pancake Toppings

Steps

  1. Combine the cornmeal, agave nectar, and salt in a large bowl.
  2. Slowly add the boiling water.
  3. Cover and let stand for 10 minutes.
  4. Whisk in the milk, butter, baking powder, and egg.
  5. With as few as strokes as possible, whisk in the flour.
  6. Cook on a heated skillet or griddle until both sides are a nice golden brown. Top with your favourite pancake toppings.

-A good way to tell if you skillet is hot enough to put the batter on is to drop a spoonful of cold water on it. If the water bounces, the pan is ready, if the water sits and boils, the pan is not hot enough, and if the water immediately evaporates, it is too hot.

-I used strawberry preserves and agave nectar to top my pancakes but some other suggestions are sugar, maple syrup, or nutella.

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