Way back in my youth About 6 years ago, back when I had dreams of opening a restaurant, I became fixated on finding and testing pancake recipes. It was my Pancake Phase. I came out of it with some great recipes and little desire to ever eat pancakes again, though, as you can see, it sparks every once in a while.
I spent a lot of time mixing bowls of batter on an orange-laminated countertop, questing for a from-scratch version of Jiffy corn pancakes (their mix contains lard.) This is what I came up with (with much help from the internet, though now I can't find the sources.)
If I was ever to put this on a menu, it would be served with coconut-battered shrimp. Just throwing that out there...
P.S. Going on a little hiatus, but I shall return with a new design! Yep, I'm learning web design. Yep, it's taking up most of my brain's processing power. Be back soon (hopefully!) :)
P.S.S. "Recipe" for mango-corn-black bean salsa here.
Corn Pancakes
3 eggs
1 1/2 cups buttermilk
1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
heaping 1/4 teaspoon table salt
2 tablespoons melted butter
Whisk together eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, powder, soda, and salt. Make a well in the center of dry, pour in wet along with melted butter, and whisk until just combined. Heat a lightly greased griddle over medium to medium-high heat, depending on your stove. The griddle is ready when a drop of water dances around the pan. Use about 1/4 cup batter for each cake. Flip when the batter starts to bubble, cooking both sides to a nice golden brown.
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