Try this recipe for Sourdough Blueberry Pancakes, perfect for a weekend brunch. Fluffy pancakes with a hint of sourdough flavor and lots of plump, juicy blueberries. It’s a great way to use your “unfed” sourdough starter.
This recipe for Devil’s Food Cake with Buttercream Frosting is so moist and delicious, it’s sure to become one of your favorite chocolate desserts! Enhanced with dark coffee and buttermilk, the cake could be eaten on it’s own, but the vanilla frosting is oh, so …
I like to make Cornmeal Buttermilk Pancakes when I want a little change of pace to my pancakes. It happens. Plus, I kinda groove on the grainy texture and the light corn taste, especially when dipped in warm maple syrup.
(Recipe modified with new photos on 2/28/22.)
My husband loves pancakes for breakfast, especially my Country Pancakes. But every now and then, I like to stray from the norm and make something a little different. Such as Apple Cider Pancakes, Buttermilk Pancakes, Blueberry Sourdough Pancakes or Spice Pancakes. (I hope to offer the latter two recipes in the months ahead, so keep an eye open for them!)
To be honest, when my husband and I were first married I used to make him cornbread pancakes using Jiffy Cornbread mix. And they were really yummy. My biggest complaint was that they fell apart too easily, so I wanted to make a homemade version that was comparable to them, only better. I believe this recipe satisfies.
Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium mixing bowl or batter bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Whisk to combine. Create a well in the center of the flour mixture.
Mix together the buttermilk, large eggs, and vanilla extract in a small bowl or glass measuring cup until the eggs are fully incorporated.
Pour the buttermilk mixture into the center well in the flour. Using a rubber spatula, gently fold the ingredients to combine until fully incorporated.
Make sure to catch the flour at the bottom of the bowl.
Stir in the melted butter. The batter will be thick.
Heat a griddle on medium-low heat.
Test to see if the griddle is hot by sprinkling water on it. If it sizzles, the griddle is ready. Lightly coat the griddle in butter to add extra flavor and crunchiness to the pancakes.
Pour about 1/3 cup of batter for each pancake (more or less, depending on what size you desire.)
Cook the batter on the hot griddle until the tops begin to cave or dent inward. Using a stainless spatula, flip the pancakes to the other side and cook until both sides are a deep golden brown.
Place cooked pancakes on a tray or platter and tent with foil or place in a warming oven until ready to serve. Repeat until all of the batter has been used.
Serve with butter and maple syrup.
This recipe will make 10-12 medium pancakes. I like to serve this pancakes with eggs, grits, and sausage or bacon.
See more Breakfast Ideas Here. View more Pancake Recipes Here. Browse Recipes with Cornmeal Here.
Nothing represents summer better than a lemon dessert, and this Lemon Cake with Lemon Buttercream Frosting is a perfect choice for a summer gathering or potluck. Three layers of moist, lightly lemon-flavored cake, topped with a citrusy buttercream frosting that will have you licking your …
Here’s a delicious recipe for Fluffy Weekend Buttermilk Pancakes to make for breakfast this weekend! Or you could even make them for a breakfast supper. Who doesn’t love light and fluffy pancakes, dotted with butter and smothered in maple syrup? Maybe add a side of …
Skillet Cornbread is so delicious. I never knew how good cornbread could be until I made it in my cast iron skillet. Expect a tender, golden top with a crunchy, caramelized bottom. And then slather each piece with butter. So good! Continue reading Skillet Cornbread