recipe box: cornbread pancakes
can i tell you how painfully difficult it can be to fill the space between these pictures with words?! it is like, super dang hard you guys. but you know what? we're going to get through this you and i, just like last time.
but it really shouldn't be difficult, right?! it's just pancakes. we should be able to chat freely now and especially about pancakes.
pancakes aren't difficult, they're pancakes!
these flapjacks are my spin on a good ol' fashion corn pancake. maybe in your house you call them johnnycakes or perhaps hoecakes?
in my house we called them - oh wait that's right we never ate corn pancakes or cornbread in my mom's asian flavored kitchen. thank goodness for being grown because in MY kitchen i sure do and boy, do i love a good hunk of cornbread.
i have actually only ever eaten corn pancakes once and that was at Magnolia Cafe (austin, tx) leave it to those austinite foodies to capture my heart with pancakes and corn. having such a fondness for cornbread, even kind of straight terrible cornbread (no shame), it sort of blew my mind that i could order it for breakfast.
since i spend most of my time out here on the west coast, corn pancakes are just not something you see on most breakfast menus. so anytime i find myself in the south or midwest i always remember to keep an eye out for them.
single serving size..maybe if you're superman.
a few months ago while i was visiting the biff in kansas city we stopped into Cracker Barrel for our mandatory meal, closest one to vegas is a two hour drive so of course it was on the list. while she graciously picked up the tab she also picked me up a box of corn muffin from the Old Country Store. as my best friend she understands but doesn't share my cornbread love but that's what friendship is.
friendship means getting to eat all the cornbread because the other person doesn't care for it, duh.
one weekend morning when i was having a tough time figuring out what was for breakfast i kept wandering back to the corn muffin mix sitting on my pantry shelf. let me tell you indecisiveness is a no joke situation when you are hungry and looking for a partner in crime for your morning coffee. but after much debate with myself I'd come to the decision that cornbread muffins just wouldn't cut it for breakfast, well at least not that particular early morning.
cornbread pancakes however was a definite yes.
make it extra yummy by browning some butter.
grab some buttermilk, a couple eggs...brown sugar.
i started using coconut oil to make my pancakes and love the extra subtle flavor it adds. i strongly encourage you to make the swap seriously you won't regret it.
these lovelies came out exactly the way i wanted and needed them to and hope they might be a fit for your breakfast needs too.
i'm sure maple syrup would be just as good but since these aren't regular flapjacks let's get creative.
generous slice of good butter, dollop of orange marmalade, a drizzle of honey and breakfast is served.
- 1 cup cracker barrel corn muffin mix
- 1 cup self rising flour
- 1/2 cup yellow cornmeal
- 2 Tbsp brown sugar
- 4 Tbsp sugar
- 1/4 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brown butter, cooled
- coconut oil for cooking.
- whisk dry ingredients together in a large mixing bowl, set aside.
- in a medium mixing bowl whisk eggs with the buttermilk, add the vanilla. lastly whisk in the cooled brown butter.
- create a well within the dry ingredients and pour all of the wet mixture inside. whisk together until just incorporated, you should have a few streaks of flour, set aside for 10 mins.
- on a griddle or in a frying pan over medium heat, use a small portion of coconut oil to grease the pan and drop 2 - 3 tablespoons of cornbread pancake batter. after 2 mins, flip your corn cake and finish on the other side for a 1 1/2 mins.