There was a marathon around New Years and "The Mr." recorded 43 episodes. I did not want to start watching it. I mean . . . a show about zombies? Now, all I can say is I was hooked at the 1st episode.
We have been staying up way too late watching this show. We will finish an episode and say "let's just watch the very beginning of the next episode to see what happens", then before we know it, the next episode is over. The Suspense . . . I can't take it. Talk about heart pumping drama the ENTIRE episode.
Anyway, since we stayed up until 3 a.m. watching this show, we needed a good hearty breakfast to get us up and going.
I am one of the biggest cornbread lovers out there. I love these Cornmeal Buttermilk Biscuits, these Famous Dave's Cornbread Muffins, this Pumpkin Cornbread and now these Cornmeal Pancakes. I guess you could say if it has cornmeal in it, then I will like it :)
These pancakes are delicious and they have a great texture. I usually make pancakes once or twice a month and my favorite pancakes are now going to have to take turns with these new pancakes.
You know what would be amazing? Smothering them with Cinnamon Honey Butter or Coconut Oil Honey "Butter". I can just taste it now.
adapted from: Cook's Country
(Printable Recipe) or (Printable with Picture)
1 1/4 c. cornmeal
1 3/4 c. buttermilk, divided
2 Tbl. unsalted butter, cut into cubes
3/4 c. all-purpose flour
2 Tbl. sugar
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk. Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through. Let sit for 5 minutes with the plastic wrap on. This will help prevent the pancakes from being gritty.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs. Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture. Then, pour in the dry ingredients and stir until just combined. Allow pancake batter to sit for 10 minutes.
Set griddle at 350 degrees and grease (I used a little coconut oil). Use 1/4 cup of batter per pancake and pour onto griddle. Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through. Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes. Serve with butter and syrup. Makes around 14 pancakes.
Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!
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