Cornbread Pancakes
This easy cornbread breakfast pancake recipe helps make those crispy, chewy pancakes from the right start whenever.This pancake reimagines the American classic. Serve stacked with syrup and butter.
INGREDIENT
1 all-purpose cup
1 cup of ground cornstarch
4 tablespoons sugar
1 tablespoon leaven
¼ teaspoon of salt
2 eggs, beat off
1⅓ cup of milk
½ stick of melted salted butter
2 tablespoons of oil
INSTRUCTIONS
1.Combine the dry ingredients during a large bowl and form a hole within the center of the dough.
2.Combine eggs, milk, melted butter, and oil during a large bowl. Pour dry matter into the well; mix it well.
3.Heat a skillet over medium heat. Pour a touch oil or refined butter into the pan (about a teaspoon). Wipe the oil round the pan with a cake brush or towel until it's coated.
4.Using a cup , pour 1 / 4 cup of batter into as many pots as possible without the pancakes touching. When your pancake bubbles burst and therefore the edges look soft and cooked, turn them over and cook for 1 to 2 minutes.
5.Continue with the remainder of the dough. Turn the warmth down for the second batch so it doesn't burn. you'll keep the pancakes warm within the oven while you still bake or serve them while you're away.
