Southern Belle Cornmeal Pancakes

Valentine’s Day is just around the corner and breakfast in bed is a pretty good idea, but these fabulous Stone-Ground Cornmeal Pancakes are perfect all year round! Medium-coarse ground cornmeal adds an appealing crunchy texture to these tangy buttermilk pancakes. Keep it simple and serve these with whipped cream cheese and ready made blueberry compote/preserves or go the extra mile and serve them with Blueberry-Maple Sauce and Butter (my next recipe).

Recipe Yields 12-14 (4 inch) Pancakes

Ingredients

1 cup medium-coarse (you CAN use fine) whole grain cornmeal preferabley stone-ground

3/4 cup *white whole wheat flour

1-1/2 tsp baking powder</P.

1/2 tsp baking poweder

1/2 tsp salt

2 tbsp dark brown sugar

2 Large grade A eggs, lightly beaten

1-1/2 cups buttermilk

2 tbsp light vegetable oil

Putting it together

Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk the eggs, buttermilk and light vegetable oil in a medium bowl until well blended. Now stir buttermilk mixture into the cornmeal mixture until just combined (do not overmix; some small lumps may remain and it’s ok – I promise!). Let the mixture stand for 10 to 15 minutes.

Heat a large skillet or griddle over medium heat until hot. Lightly brush with vegetable oil.
Add 1/4 cup batter per pancake; cook 2 minutes or until golden brown. Turn; cook 1 minute or until golden brown, adjusting heat pan as necessary. Repeat with all the batter until the full batch is done.

Wilma’s Secret:

*White whole wheat flour is made from a new strain of wheat; using it produces lighter tasting baked goods that are also lighter in color than those baked with regular whole wheat flour (making it easier to “fool” your kids and your “husband” if they are not sure they “like” wheat flour –sssshhhh–). It has the same nutritional profile as regular whole wheat flour. And, it CAN be substituted for all-purpose flour in most recipes so it’s a win-win all around.