Ingredients
-
1/2
-
1/2
-
2
-
1/2
-
1/2
-
1
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Sweet Corn Cakes,A delicious breakfast pancake the way my Granny used to make them.,I made these for brunch today. My hubbie said they were “awesome”. I thought they were just ok…but to be fair, I’m not the biggest cornmeal fan. So, I’ll try them later on the grandkids to make my final judgement :),The whole family loved these, even my very picky eaters! used vanilla yogurt instead of buttermilk because I didn’t have any- it seemed to be a good substitute. These were a great consistency and I cooked them on a low heat for quite a while- no problem flipping them. We omitted the corn (picky eaters couldn’t cope)… still yummy and my daughter said she liked these better than regular pancakes! A healthier alternative, too!
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Steps
|
1
Done
|
In a Big Mixing Bowl, Sift the Cornmeal, Flour, Sugar, Baking Soda, and Salt. |
|
2
Done
|
Add in the Corn Kernels; Toss to Coat. |
|
3
Done
|
in a Smaller Bowl, Add the Buttermilk, Eggs, and Butter; Whisk Until Blended. |
|
4
Done
|
Add the Buttermilk Mixture to the Dry Ingredients; Stir Until Just Blended (don't Overmix). |
|
5
Done
|
Heat a Large Nonstick Skillet or Griddle Over Medium Heat. |
|
6
Done
|
Brush a Thin Film of Vegetable Oil or Spray With Cooking Spray. |
|
7
Done
|
Pour 1/4 Cup Batter (for Each Pancake) Onto Heated Skillet; Lower Heat to Medium-Low. |
|
8
Done
|
Cook Until the Tops of Cakes Are Covered With Small Bubbles and the Bottoms Are Lightly Browned; Flip Pancake and Cook Until Other Side Is Lightly Browned. |
|
9
Done
|
Serve Warm With Maple Syrup or Powdered Sugar and Berries. |
