The flavor of cornmeal is there but these Golden Eagle Corn Pancakes are more dense than say a fluffy buttermilk pancake would be. I enjoyed them. They are perfect for folks who are cooking on a budget and need easy, inexpensive ways to fill the tummies of the ones they love. You can douse them in your favorite maple syrup as my husband did, or drizzle over some of the Golden Eagle syrup. And because it's summer, add some fresh berry compote on top; basically what ever floats your boat as they say.
As with all batter recipes for pancakes or waffles, it is a good idea to let the batter rest. I can't explain the exact science behind it, but it helps give the gluten a chance to do its' thing and the finished product will have a uniform structure and not be chewy.
- 1 1/4 cups all purpose flour
- 3/4 cup yellow cornmeal
- 1/3 cup Golden Eagle Syrup + 1 tbsp.
- 1/4 cup vegetable oil
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- 1 egg
- cooking spray
- In a bowl combine the flour, cornmeal, salt, baking powder and blend thoroughly.
- In a smaller bowl mix together the syrup, vegetable oil, milk and egg.
- Make a well in the center of the dry ingredients and add in the wet ingredients. Whisk together until combined. Let the batter rest for at least 5-10 minutes. (Go do your clean up while it's resting!)
- Spray a griddle or large frying pan with cooking spray and heat over medium high heat.
- Drop 1/4 cup batter onto the griddle to make the cakes. Cook on each side for 1 1/2 minutes until golden brown and cooked through. Adjust your heat as necessary during the cooking process.