Deliciously crispy pancakes with cornmeal – just the tempting breakfast…
How can I choose a theme like “Quick Breakfast” for the Blogging Marathon #131 and not post a pancake recipe? I would have had pancakes for breakfast almost every second day, if that were an option. I enjoy them a lot, so much that I can’t stop with 2 or 3. Maybe that is one reason why I don’t make pancakes as much as I would love to – due to my absolute non-control over my portion. Another is that my girls aren’t really fond of pancakes, though once in a while, they are OK with it. If you are tempted to ask, “Wait, really, don’t your girls like pancakes?”, the answer is a clear no. I feel sad that they aren’t fond of them. However, if I take them to a cafe, they tend to order pancakes and enjoy them. I don’t like pancakes from outside. They feel they have a nasty baking powder taste. Is it just me who thinks that way?
Anyway, during our last summer holidays, when we vacationed at US at my sister’s, we went to Denny’s for breakfast. My sister has always had IHop, since there is one just a stone’s throw away, so we decided to try a different one. We ordered what we could eat without worrying about the Halal confusion – eggs and pancakes. I must say those were some of the best pancakes I had in a really long time. They were just fluffy, didn’t have the baking powder after taste, and had this little gritty mouth feel that I really loved. I was really trying to figure it out but of course, I couldn’t. While doing grocery shopping for stuff to bring along with me, I got a couple of packs of cornmeal, hoping to try a few new recipes with this exciting ingredient. Not that it isn’t available here, but it is definitely on the pricier side unless sold as near expiry.
The first recipe I had to try with that stock of mine was definitely pancakes. Cornmeal has a pretty yellow color that it naturally lent to the pancake batter. I honestly didn’t expect it to be much different from the classic pancakes. As I let the batter be cooked on my pan, I realized that it may not be the same. As soon as the first one got flipped onto the plate, I dug in sans any toppings. Ah, don’t pancakes taste amazing when hot? Immediately my mind went back to those pancakes served at Denny’s. They felt just the same – soft, fluffy, with the little gritty taste. I really loved them with a drizzle of chocolate syrup. For a change, my girls loved these pancakes and they felt they were as good as the ones from outside.
I guess since cornmeal is a flour that sucks in a lot of water just like semolina behaves, and hence the batter needs way more liquid than your regular all purpose flour batter. The batter gets really thick as it sits, so when you plot it on to the hot griddle, just spread it out a little to keep it to your desired thickness. They would taste amazing with some chocolate chip or nuts added to them, but I refrained from them. But do add them if you would like to. I realized these pancakes are also called “Johny Cakes” in other parts of US, but with more cornmeal than flour added to the batter. Off to the recipe for today…
- 1 cup cornmeal fine ground
- 1 cup all purpose flour can use half wholewheat
- 3 tbsp sugar
- 3/4 tsp salt
- 2 tsp baking powder
- 2 eggs large
- 50 gm butter melted
- 1 1/3 cup milk
- 1 tsp vanilla essence
- Butter or cooking spray for cooking
- Pancake syrup or any syrup for serving
- Whisk the dry ingredients together in a bowl.
- Combine all the wet ingredients in a pitcher and whisk till smooth.
- Add in to the dry ingredients and fold till moist, using a spatula. Do not overmix.
- Heat a griddle and spread butter or spray some cooking oil. Scoop out 1/2 cup of batter and cook one side till whole start forming. Flip and cook the other side.
- Continue till the batter is done. Makes around 10 pancakes.
- Serve warm with pancake syrup, chocolate syrup or maple syrup.