Buttermilk Cornmeal Pancakes

Eric and I will sometimes be in the mood to have breakfast for dinner, so we’ll load up in the car and head down the road to the old IHOP. Every time we go, I always struggle to order the right pancakes. I ask myself, “Do I want the fluffy buttermilk pancakes, or am I craving their delicious cornmeal pancakes?” Neither one seems to satisfy me completely. Finally, I decided to go on a quest for the perfect pancake recipe.  I am happy to say, I found it! This recipe takes my two favorite pancakes and combines them into one mouthwatering flapjack. If you like blueberry or banana pancakes, you can easily mix your favorite fruit into this batter to make your perfect pancake. Give them a try and enjoy!

  • Buttermilk Cornmeal Pancakes
    Buttermilk Cornmeal Pancakes

    1/2 cup cornmeal

  • 1 1/2 cups cold water
  • 1 1/4 cups buttermilk
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg, beaten
  • 2 tablespoons butter

Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently and mix for 2 or 3 minutes. Turn cornmeal into a mixing bowl. Stir buttermilk into cornmeal mixture. Sift together flower, surgar, salt, baking powder, and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on a lightly greased griddle or pan.