These cornbread pancakes are light, fluffy and full of flavor. Serve them as part of your brunch spread with fresh fruit and sweet syrup.
Ingredients
- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1-1/3 cups 2% milk
- 1/4 cup canola oil
- pancake syrup
Instruction
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
