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Corn pancake recipe **esp Allison**
Welllll up until tonight it was a box of Jiffy corn muffin mix according to the "corn pancake" directions on the box. However if you don't have Jiffy corn muffin mix I found a recipe in the Joy of Cooking cookbook which I did modify because it was too soupy for my liking. Here it is with my modifications:
1 3/4 c. cornmeal (orig recipe is 1 1/4 c.)
1 1/2 c all purpose flour (orig recipe is 3/4 c.)
1 3/4 tsp baking powder
3/4 tsp salt
(I add 1 tbs cumin and 1/4 c of scallions to make them tex-mex style to go with my chili, you could also add whole kernel corn)
Whisk together
1 3/4 c milk
1/2 stick butter, melted (1/4 c)
1/4 c maple syrup or honey
2 eggs
Whisk the wet ingredients together, then add wet into dry ingredients and blend. If it's too soupy add more cornmeal to get a thickish consistency.
Personally I like the Jiffy better, but I had to improvise tonight. You could easily cut the milk down and keep the dry ingredients based on the original measurements. If I perfect the scratch ones I'll post it again :-) It's easier if you have cornmeal around regularly to just mix this from scratch b/c it's all pretty basic pantry ingredients.
April 2010 Siggy Challenge: Next Vacation Destination
Re: Corn pancake recipe **esp Allison**
April 2010 Siggy Challenge: Next Vacation Destination