Strawberry Cornmeal Pancakes
Prep Time: 15 mins | Cook Time: 5 mins | Course: Breakfast | Yield: 12
Fluffy buttermilk strawberry pancakes with just a bit of cornmeal crunch is the perfect Summer pancake. Inspired by the lovely Deb of Smitten Kitchen https://smittenkitchen.com/2015/06/strawberry-cornmeal-griddle-cakes/
¾ cup flour
¾ cup cornmeal
¼ cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk or ⅔ cup plain yogurt thinned with ⅓ cup milk
3 Tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1 cup strawberries, diced
Whisk flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, whisk buttermilk, butter, eggs, and vanilla. Pour over the dry ingredients and stir together with the strawberries. Preheat a griddle or skillet over moderate heat. Scoop batter by ⅓ cup-fuls and cook for about 2-3 minutes or until golden brown. Flip and cook for another 2 minutes, poke the edge of your spatula into the middle to make sure the batter is cooked through. Transfer to a platter and keep warm. Serve with butter, maple syrup, and sliced strawberries or your favorite toppings.
I finished some of my batter into pancake muffin bites, it’s my new favorite thing with pancakes. Preheat oven to 350*. Butter a mini-muffin tin with a basting or pastry brush and set to one side. Scoop 1 ½ tablespoons of batter into each muffin well and bake for 12-15 minutes (if your pan only holds 1 Tbsp batter, bake for 8-10 minutes). Remove from the oven and let cool for 5 minutes. Dust with powdered sugar and serve with maple or favorite syrup, jam, or a dollop of lemon curd.
