Cornbread Pancakes
These fluffy, buttery cornbread pancakes are full of flavor and crisp at the edges, made from cornmeal and REAL sweet corn kernels blended into the batter. Enjoy them sweet or savory!
Servings: 4
Equipment
Ingredients
For the Pancakes
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- freshly ground black pepper to taste
- ⅔ cup lowfat buttermilk
- 1 cup whole corn kernels
- 3 tablespoons butter melted
- 1 egg
For the Lemon Dill Sauce (Optional)
- ¼ cup sour cream
- 1 teaspoon chopped fresh dill
- 1 teaspoon fresh lemon juice
Instructions
- Mix the dry ingredients. In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, salt, and pepper. Mix until well combined and set aside.
- Blend the remaining ingredients. In a blender, combine the buttermilk, corn kernels, melted butter, and egg; process until smooth.
- Combine. Pour the buttermilk mixture into the cornmeal mixture and stir to combine them.
- Cook. Heat a nonstick skillet over medium heat. Pour about 2 to 3 tablespoons of batter per pancake onto the skillet and cook for 2 to 3 minutes, or until bubbles appear and edges are lightly browned. Turn the pancakes over and continue to cook them for 1 to 2 minutes, or until the bottoms are browned. Transfer the pancakes to serving plates and set aside.
- Make the sauce. In a small bowl, combine the sour cream, dill, and lemon juice; mix them until thoroughly incorporated.
- Serve. Transfer the sour cream herb sauce to a serving bowl and serve with the prepared cornbread pancakes.
Nutrition
Calories: 296kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 288mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 1.6mg | Calcium: 75mg | Iron: 1.7mg
