Why yes, we are so glad you asked! Corn and pancakes really do go well together. Don’t believe us? Read the recipe and wow your breakfast table spread with this pancake recipe celebrating the best of Midwest produce.
Ingredients
- 3/4 cup whole wheat pastry flour
- 3/4 cup cornmeal
- 3 tablespoons cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 stick butter, melted, cooled slightly
- Vegetable oil or clarified butter
Instructions:
- Whisk together the dry ingredients in a bowl. In a large bowl add the eggs and beat. Add the milk and vanilla and whisk until combined. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the melted butter.
- Pour 1/4 cupfuls onto a hot skillet or griddle greased with vegetable oil or clarified butter and cook until bubbly on top and browned on the bottom. Flip and cook the other sides. Serve hot with butter and maple syrup.
