cornmeal pancakes
Happy Sunday!
Friday night was date night. Ryan and I drove into the city and got some delicious pizza at Pizzeria Delfina and then Salt & Straw before heading home. Saturday, Ryan was gone sailing for most of the day. Since the weather wasn't that great, Bella and I had a lazy girl's day. We mostly marathon-watched Love is Blind on Netflix and I'm not at all ashamed of it. And now, here we are to Sunday already.
Like most Sundays, I ran most of my errands early in the morning. The rest of the day is catching up on laundry and trying to meal prep a little for the week. After I got back from grocery shopping this morning, I felt like it was a Pancake Sunday sort of day. So I whipped up some cornmeal pancakes. They were surprisingly fluffy and had a nice little bite of the cornmeal. I definitely would make these again. I know that it may not be as easy as adding water to a boxed pancake mix. But this recipe is still pretty darn easy with a great end result. And, that's why I love it! Enjoy!
Cornmeal Pancakes
Recipe Adapted from Food.
INGREDIENTS
1 1/3 cups all-purpose flour
2/3 cup cornmeal (I use finely ground)
2 Tbsp white granulated sugar
4 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
1/4 cup canola oil
1 tsp pure vanilla extract
maple syrup
DIRECTIONS
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
2. In another bowl, whisk the eggs, milk, oil, and vanilla extract. Carefully whisk wet ingredients into dry ingredients.
3. Convert batter into large measuring cup. Allow to sit for 5 minutes.
4. White batter is resting, preheat pan or griddle on stovetop on medium heat.
5. When griddle is hot, lightly grease with a little pat of butter and swirl around the surface. Pour batter by 1/4 cup (or desired amount). When bubble start forming, flip with a spatula. Cook until second side is golden brown. Continue until all batter is gone.
6. Serve with maple syrup.
Friday night was date night. Ryan and I drove into the city and got some delicious pizza at Pizzeria Delfina and then Salt & Straw before heading home. Saturday, Ryan was gone sailing for most of the day. Since the weather wasn't that great, Bella and I had a lazy girl's day. We mostly marathon-watched Love is Blind on Netflix and I'm not at all ashamed of it. And now, here we are to Sunday already.
Like most Sundays, I ran most of my errands early in the morning. The rest of the day is catching up on laundry and trying to meal prep a little for the week. After I got back from grocery shopping this morning, I felt like it was a Pancake Sunday sort of day. So I whipped up some cornmeal pancakes. They were surprisingly fluffy and had a nice little bite of the cornmeal. I definitely would make these again. I know that it may not be as easy as adding water to a boxed pancake mix. But this recipe is still pretty darn easy with a great end result. And, that's why I love it! Enjoy!
Cornmeal Pancakes
Recipe Adapted from Food.
INGREDIENTS
1 1/3 cups all-purpose flour
2/3 cup cornmeal (I use finely ground)
2 Tbsp white granulated sugar
4 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
1/4 cup canola oil
1 tsp pure vanilla extract
maple syrup
DIRECTIONS
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
2. In another bowl, whisk the eggs, milk, oil, and vanilla extract. Carefully whisk wet ingredients into dry ingredients.
3. Convert batter into large measuring cup. Allow to sit for 5 minutes.
4. White batter is resting, preheat pan or griddle on stovetop on medium heat.
5. When griddle is hot, lightly grease with a little pat of butter and swirl around the surface. Pour batter by 1/4 cup (or desired amount). When bubble start forming, flip with a spatula. Cook until second side is golden brown. Continue until all batter is gone.
6. Serve with maple syrup.
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