You might have seen this recipe for cornmeal pancakes on our package of fine-grind cornmeal. If you haven’t tried it yet, you’re in for a true treat!
Our fine-grind cornmeal is stone ground from whole grain yellow corn. It’s ideal for making cornbread, corn muffins, and cornmeal pancakes with a finer texture. We like to think our Bob’s Red Mill cornmeal is the best, because unlike most manufacturers of cornmeal, we leave the germ and bran in! This makes our cornmeal tastier, more nutritious and filled with dietary fiber. In addition to your cornmeal pancakes, you can use it as a coating for baked potatoes or to make extra tasty cornbread or muffins.
In our recipe for cornmeal pancakes, we combine our cornmeal with boiling hot water, buttermilk, eggs, Unbleached White All-Purpose Flour, baking powder, sea salt, baking soda and vegetable oil. This gives our cornmeal a new and entirely delicious flavor.
To make your cornmeal pancakes, simply pour water over cornmeal, stir until thick, add milk and beat in eggs. Sift your flour, baking powder, salt and baking soda then add to the cornmeal mixture. Stir in your oil and cook on a hot, ungreased griddle! Though you can certainly enjoy these cornmeal pancakes on their own, they taste delightful with a simple drizzle of pure maple syrup. You can serve them alongside fresh fruit and scrambled eggs for a balanced and hearty meal.
If you love our fine-grind cornmeal as much as we do, try this recipe forOutrageous Muffins. They’re chock-full of healthy and tasty goodness and incorporate a whole bunch of delicious flours and dried fruits. If you love the taste of apricots, raisins and orange zest, these muffins are for you!
Or if it’s simply another recipe for cornmeal pancakes you’re on the hunt for, nothing beats theseCornmeal-Ricotta Pancakes with Strawberry-Rhubarb Syrup. They’re bursting with the flavors of spring and are perfect for a special breakfast or brunch. Plus, we just can’t get enough of that strawberry, rhubarb and lemon syrup!
However you choose to enjoy your cornmeal pancakes, we know you’ll love putting a twist on the traditional and getting creative with your breakfast. From all of us at Bob’s Red Mill, wishing you many happy pancakes ahead!
Bring 1 cup water to a boil. In a large bowl, pour boiling water over cornmeal and stir until thick. Let stand for 5 minutes to cool slightly.
Add in buttermilk and eggs and stir until thoroughly combined.
In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
Fold the flour and oil into the cornmeal mixture and stir to combine.
Preheat a griddle to medium heat. Once hot, portion batter onto griddle using a 1/4 measuring cup. Cook until bubbles form on the surface and the edges begin to set, about 3-4 minutes. Flip and continue to cook on the other side for 2-3 more minutes. Enjoy warm with your favorite toppings.
