This is the fastest way to get cornbread to your table. I'll make cornbread pancakes every time we have pinto beans for dinner. My kids love'em! If you know how to cook pancakes, you can make these EASY.
When I'm feeling sassy, I use a freezer bag as a piping bag and fill it with cornbread batter. Then, I squiggle batter on the hot griddle. Making a thick squiggle helps flipping easy, too thin and it breaks.
HERE'S WHAT YOU NEED
Makes about 10 to 12 pancakes
- 1 cup yellow corn meal
- 1 cup whole wheat or all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 tablespoons oil
- 2 tablespoons vinegar
In a medium bowl, mix the dry ingredients and blend in all the wet ingredients.
Heat griddle with medium heat. Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 - 2 minutes, then flip. Cook another minute until golden brown on both side. Just like when you're making regular pancakes.
Serve hot with butter, next to your favorite soup, beans or chili.