Cornbread Pancakes

Yesterday was quite the whirlwind of adventure and excitement, as we like the occasional Saturday to be.  It started off with Luke and me at a jewelry store looking at wedding rings.  A local store was having a HUGE sale, and there was free food.  Bonus.

It was a mob scene.  I’ve never seen so many young couples in one place.  I guess living in the suburbs right after college will do that to you.  Anyway, I am happy to report that we have secured our wedding rings!

When we got home, we had the pleasure of entertaining two very good friends of mine.  I made pulled pork.  We love pulled pork.  After dinner, we went out for drinks.  I don’t actually drink, so I was more there for the company…and watching drunk people.

Nothing better after a long, hard night of drunk people watching like pancakes.  Especially if that after time is Sunday morning.  Sunday morning and pancakes are made for each other.  Since I still had chives, I added some to half the batter, but you really can’t taste them in the finished product.  They were still very tasty, like more portable cornbread.

Cornbread Pancakes

Adapted from Heat Oven to 350

Makes about 15 pancakes

1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
1 1/2 tsp baking soda
1 tsp salt
1 egg
1 1/4 cup milk
2 Tbsp vegetable oil

Heat a large skillet over medium heat and spray with non-stick cooking spray or grease with oil or butter.

In a large bowl, combine flour, cornmeal, sugar, baking soda and salt.

In a medium bowl, beat the egg, then whisk in the milk and vegetable oil. Add to the flour mixture and mix until just combined.

Drop a heaping 1/4 cup onto the skillet and cook until the edges are set and the bottom is golden brown. Turn and cook the other side until golden. Repeat with remaining batter.  Serve with your favorite toppings!



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