Yes, you read the title correctly. This recipe is for cornmeal pancakes. It was an accident. Sorta.
The Hero mentioned that I hadn’t made chili in a while and wanted me to make a batch so we force ourselves to get out of the eating out rut. Of course, no chili in our house is complete without either chips or cornbread. Unfortunately, since it’s been humid and hot as the sun, the idea of turning an oven to 425 degrees for any amount of time was not appealing. As I was wondering if I could convert the cornbread recipe to pancakes, The Hero said “I liked those cornbread pancakes you made that one time. That could work.”
So back to how this was an accident. I was making these pancakes to go with chili. If you haven’t read by now, The Hero has mouth feel issues. The pancakes had to be different from the breakfast variety or he wouldn’t eat them. They also needed to be a very good substitute for the traditional cornbread or we’d have to eat it with chips (he bought some anyway). I took the cornmeal biscuits recipe and adapted it to the consistency of pancake batter. The results: a decent pancake… just not for chili.
Let me warn you: it is NOT your average pancake. I liked them for breakfast. The red pepper is a nice touch to the slight sweetness of the batter. The pancakes weren’t so sweet though that adding syrup made my blood sugar levels spike. Also, these pancakes are dense. Don’t expect light fluffiness from this recipe.
adapted from Cornmeal Biscuits recipe
- 1½ cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon red pepper
- 2 tablespoon plus 2 teaspoons sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup milk
- Preheat griddle on medium-high heat. In a medium bowl, combine flour, cornmeal, baking powder, salt, red pepper and sugar.
- In a small bowl, whisk together the butter and milk. Make a well in the middle of the flour mixture and pour in the milk mixture. Stir until combined. Don’t over stir.
- Lightly grease the griddle with butter or cooking spray. For each pancake, use about 1/4 cup of batter. Cook for about three minutes or until the edges are set. Flip and cook about two minutes more. Serve warm.
Tip: To keep your pancakes warm while you cook, place them on a cookie sheet in the oven at the lowest temperature. For even better results, place the pancakes on a cooling rack on top of the cookie sheet.