Simple Cornmeal Pancakes

I can’t get over these pancakes.

But to be fair, I don’t really want to get over them.  And I may or may not have made two batches this morning.

One for eating while I photographed and blogged about the second batch.  There was no way I was waiting to finish this post to eat these.

Excellent choice. Pats self on back.

If you’re a fan of cornbread, you will love these.  I added in some whole wheat flour (it makes them less crumbly), but I’ve also done it with just cornmeal and they were just as good, only a little messier.

Simple Cornmeal Pancakes

Ingredients:

• 1/3 cup cornmeal
• 3 tablespoons whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/3 cup milk
• 1/2 teaspoon butter

1. In a bowl, mix cornmeal, flour, baking powder and sugar.
2. In a measuring cup, add milk and butter and microwave for 30-45 seconds, or until butter has melted.
3. Add milk and butter mixture to dry ingredients and mix until combined.
4. Heat a griddle over medium heat and cook pancakes to golden perfection.

My mom got me a beaker measuring glass for Christmas and it is way cool.  Cooking is totally a science so it makes perfect sense to use a beaker.  And I always thought I had no scientific intelligence.  Psh.

If you’re feeling up for it, you could add some chocolate chips to the batter.

Me, I’m always up for it.

But I would suggest skipping the butter, otherwise it will just melt your chocolate and you’ll have ugly brown pancakes instead of bright golden yellow ones.

Not that I would know.

Be careful not to drop any weird items in your milk.  This incident slightly  mortified me.

Have you ever seen a more perfect looking pancake?

Say no.

At this point, I give you full ownership and you can top with what have you.

But,…

I’ll just give you a head’s up that all they really need is a drizzle of maple syrup.

And that, my friends, is the definition of a perfect pancake.