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Cornmeal Pancake

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Course: Pancake
Author: Vidya Srinivasan

Ingredients

  • Dry Ingredients:
  • Yellow Cornmeal - 3/4 cup
  • Whole Wheat - 3/4 cup
  • Baking Powder - 1 tbsp + 1/2 tbsp
  • Sugar - 3 tbsp I used brown sugar Adjust sugar according to your sweetness
  • Salt - 1/8 tsp
  • Wet Ingredients:
  • Milk - 1 cup + 3 tbsp
  • Egg - 1
  • Vanilla - 1 tsp + 1/2 tsp
  • Butter - 2 tbsp + 1tsp melted
  • 1

Instructions

  • In a bowl add all the dry Ingredients; mix well and Set aside
  • In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well
  • corn meal
  • Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes
  • corn meal
  • Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
  • corn meal
  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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Notes

All purpose flour can be used instead of wheat
Any extracts like almond, butterscotch etc. Can be used for flavour
Cinnamon powder can be added
Oil can be used instead of butter
Use 1 tbsp of flax seed powder/ 1 chia seed with 3 tbsp of water to replace egg. 1/2 cup of mashed banana/ 3 tbsp of Peanut Butter /1/4 cup of unsweetned Apple sauce can also be used to replace egg
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