A Great Breakfast Alternative

I love pancakes, I mean I really love pancakes! Unfortunately, I don’t make them well all the time. I’m not sure why, but every time I make them they come out dense and bleh.

I did not have high hopes, I mean, these are a form of pancake. . .

The batter whips up quickly. The cornmeal does settle though, so stirring often is necessary.

They cook very evenly, but they do not bubble like normal pancakes. You have to be a bit intuitive to know when to flip them.

The pancakes taste like a sweet corn muffin. You will definitely need butter and syrup. My daughter is not a fan of syrup, but even she used it for these.

The pancakes come out a bit dense, but the flavor is good.

I think these would be great as a savory component too. I was thinking they would be fantastic with a little pulled pork on top.

LACY CORNMEAL PANCAKES

1 Cup Cornmeal

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Egg, Beaten

1 ¼ Cups Buttermilk

Combine cornmeal, soda, and salt. Add egg and buttermilk; mixing well. Pour 1 tablespoon of batter onto a lightly greased griddle; cook 2 to 3 minutes or until brown on other side. Stir batter each time before pouring on griddle. Makes about 2 dozen.