I'm back! After a 3 week vacation in Europe, I am back to blogging!This post has waited quite awhile to be published. I originally tried this recipe for Cornmeal Pancakes back in August. For me, I loved that the pancakes, by themselves, were slightly sweetened only needing just a little bit of warmed syrup and a dab of butter to make them complete.
I also tried the recipe again this past weekend, tweaking it a bit to use the ingredients I had on hand instead of having to run out and shop.
The original recipe, found on Epicurious, asked for sour cream but all I had in the house was fat free vanilla yogurt. Since I used that, I also cut the vanilla extract down to half and added a dash of heavy cream as well. The pancakes came out just like they did the first time.
Cornmeal Pancakes
from epicurious.com
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes.Serve with warmed maple syrup and butter.
