Cornmeal Pancakes with Maple Syrup

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Cornmeal Pancakes with Maple Syrup

Author: Keith Snow

These to die for pancakes feature stone ground cornmeal, whole wheat flour plus sour cream creating a rich, amazing pancake.

Ingredients

• 3/4 cup coarse organic cornmeal
• 1 cup boiling water
• 2 eggs
• 3 tablespoons sugar
• 2 tablespoons grapeseed oil
• 3 tablespoons sour cream (fresh or freeze-dried)
• 1 cup evaporated milk
• 1 teaspoon Kosher salt
• 1/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder

Instructions

1. Stir boiling water into cornmeal, cover with cling wrap, and set aside for at least 30 minutes.
2. Whisk eggs and sugar together in large bowl. Then stir in oil and soaked cornmeal with whisk.
3. Add sour cream and milk and whip well with whisk.
4. Continue stirring while adding pinch of salt, whole wheat flour, all-purpose flour, and baking powder.
5. Pre-heat non-stick skillet over medium-high heat, then pour small ladle-full of batter onto skillet. When small bubbles appear on surface, flip pancake, and cook other side about the same amount of time, until golden-brown.
6. Serve with real maple syrup and butter.