Do you ever get tired of cooking the same old things … the same old way?
I hope I’m not the only one!
Let’s talk about breakfast … if I ask my hubby what he would like … 9 out of 10 times, the answer is pancakes … plain pancakes … no blueberries or anything else!
This time I didn’t ask … I just made them the way I wanted to make them … I added cornmeal, which gave the pancakes a sweet crunch … lo and behold … he loved them!
He actually said that these are his new favorite … I almost fell over! Of course I
told him that I know best reminded him that it is nice to try something new … and we are living happily ever after.
Guess what is on the breakfast menu for Father’s Day 😉 If he is nice to me (he always is) … I’ll even make bacon!
(This recipe is adapted from my original Pancake Recipe, check out the original recipe if you would like step by step photos)
- 1 1/2 cups unbleached flour (or all-purpose)
- 1 cup cornmeal (I prefer yellow)
- 2 tablespoons aluminum-free baking powder (or regular)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 beaten eggs
- 1/4 cup canola oil + more for griddle
- 2 1/4 – 2 1/2 cups milk
Whisk together the dry ingredients. Combine egg, oil and 2 cups of the milk. Add the wet ingredients to the dry ingredients. Stirring until moistened, the batter will contain some lumps. Let the batter rest about 10 minutes, it will rise and thicken. Slowly stir in more milk (if necessary) until desired consistency (like cake batter) is reached. Pour 1/4 cup per pancake on preheated (350°F) lightly greased griddle. Cook until bubbles pop and remain open. Flip and continue cooking until done. Makes about 16 4″ pancakes. Serve with butter and warm maple syrup.