Did your mother ever make you corn pancakes when you were a kid, using a can of corn? You’d wake up Sunday morning (that’s the morning all pancakes ever are made), yawn your way out of bed, plop onto the floor, crawl your way downstairs because your legs take at least 50 minutes to wake up, stack every blanket on top of yourself before cozying up to an episode of Darkwing Duck? Perhaps your mom would bring you a cup of coffee because every sophisticated seven-year-old drinks coffee?
While you and Darkwing were fighting crime, you’d think to yourself, “me and my brother, Larry are totally going to the canals to swim today even though we’re not supposed to.” And you’d be psyched, because swimming in the canals was where it was at, living in the central Valley.
And then your mother would say, “Breakfast is ready!” in her Mary Engelbreit voice with her Mary Engelbreit apron, and you’d sink down in front of a stack of corn pancakes made out of a can of corn? Did that happen in your house?
But it did happen in other people’s homes. Who lived in the central valley. Who swam in the canals when they weren’t supposed to. Who ate corn pancakes made with corn from a can. Whose brother’s name is Larry.
Good story, Julia. You should tell it more often.
If you are a seasoned Cornbread Pancake Eater, these will ignite fire in your eyes. If you are not a seasoned CPE, you’re going to love these sonsofbeehives and your mind will be jettisoned into a time warp where, like a broken record (or Sandra Bullock), you’ll spin around in circles and think to yourself, what is the meaning of life? And what is corn really made out of?
Am I inflating the power of these pancakes? Not a chance.
I posted Cornbread Flapjacks a while back, and wanted to re-visit them…because, duh. I had some extra buttermilk in the fridge after making homemade ranch dressing, and there’s no better use for extra buttermilk than buttermilk pancakes. Double down!
These pancakes taste just like cornbread. Justlike! I used corn flour and brown rice flour to keep them gluten free. You can also use fine grind cornmeal, but the texture will come out slightly grittier (which is totally a word), which ain’t no thang if you’re down for a little grit. You can take them hiking with you, and eat them on your second hour of being lost, which is what I did with the leftovers.
Douse them in butter and honey. Crumble them up and put them in a bowl of chili. Shmear PB&J on them and stick them in your kid’s lunch box. Cornbread Pancake BLT? Do that.
You can add canned corn to these pancakes. And swim in the canals. You’re such a rebel, you Darkwing Duck.
- ¾ cup corn flour
- ½ cup brown rice flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 eggs
- 1 1/4 cups buttermilk
- 1 tablespoon oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- Grapeseed oil/coconut oil/butter for cooking
- In a mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract and maple syrup.
- In a separate bowl, add the remaining (dry) ingredients and stir/whisk to combine.
- Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
- Heat a skillet just above medium heat and add enough oil/butter to grease it.
- Measure ¼ cup worth of batter and pour onto hot skillet.
- Allow the pancake to cook until bubbles rise to the top and the sides firm up, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
- Repeat with all the batter
- Serve with butter and honey or maple syrup. And bacon. And cheese. Ah hell, add on all your favorite cornbread toppings.
Nutrition InformationYield 12 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g