why make this recipe
Cornmeal pancakes are a delightful twist on traditional pancakes. Made with cornmeal, they have a wonderful texture and a slightly sweet flavor. They are easy to prepare and perfect for breakfast or brunch. Using Jiffy Corn Muffin Mix makes this recipe quick and simple, allowing you to enjoy homemade pancakes without too much fuss. Whether you serve them with syrup, fruit, or yogurt, they are sure to be a hit with family and friends.
how to make Cornmeal Pancakes
Ingredients:
- 1 cup Jiffy Corn Muffin Mix
- 1 cup milk
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Butter or oil for frying
Directions:
- In a mixing bowl, combine Jiffy Corn Muffin Mix, milk, egg, sugar, and vegetable oil. Mix until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour batter onto the skillet, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
how to serve Cornmeal Pancakes
Serve your cornmeal pancakes warm, stacked high on a plate. They are delicious with maple syrup, honey, or fresh fruit like berries or sliced bananas. A dollop of whipped cream or a sprinkle of powdered sugar can add an extra special touch. Enjoy them with a side of bacon or sausage for a hearty breakfast.
how to store Cornmeal Pancakes
If you have leftover cornmeal pancakes, let them cool completely and then store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days. For longer storage, you can freeze them. Place parchment paper between each pancake, wrap them in plastic wrap, and store in a freezer-safe bag. They will last up to 1 month in the freezer.
tips to make Cornmeal Pancakes
- Don’t overmix the batter; it’s okay if a few lumps remain.
- For fluffier pancakes, let the batter sit for about 5 minutes before cooking.
- Adjust the heat as needed to avoid burning the pancakes. Start with medium heat and adjust based on how they cook.
variation
You can add ingredients like corn kernels, shredded cheese, or chopped jalapeños to the batter for a twist on flavor. For a healthier option, swap out some of the milk for buttermilk or add in whole wheat flour.
FAQs
Can I use regular cornmeal instead of Jiffy Corn Muffin Mix?
Yes, but you will need to add additional ingredients like sugar and baking powder to achieve similar results.
Can I make these pancakes gluten-free?
Yes, use a gluten-free cornmeal mix or meal that is specifically labeled gluten-free.
How can I reheat leftover pancakes?
You can reheat them in the microwave for about 30 seconds or place them in a skillet over low heat until warmed through.
Cornmeal Pancakes
Ingredients
Pancake Ingredients
- 1 cup Jiffy Corn Muffin Mix This is the base mix for the pancakes.
- 1 cup milk Regular milk can be substituted with buttermilk for added fluffiness.
- 1 egg Large egg is recommended.
- 1 tablespoon sugar Adds sweetness to the pancakes.
- 1 tablespoon vegetable oil Can be substituted with melted butter.
- Butter or oil for frying For greasing the skillet or griddle.
Instructions
Preparation
- In a mixing bowl, combine Jiffy Corn Muffin Mix, milk, egg, sugar, and vegetable oil. Mix until just combined.
Cooking
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour batter onto the skillet, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.