Cornbread Pancakes
Servings: 6 pancakes
Equipment
- nonstick skillet
Ingredients
Cornbread pancakes
- 1/2 cup Greek yogurt
- 5 tbsp whole milk
- 1 large egg
- 2 tbsp neutral oil
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2/3 cup cornmeal
- 1/2 cup all-purpose flour
- Butter, for greasing the pan
Quick blueberry compote
- 1 cup fresh blueberries
- 1 tbsp granulated sugar
- squeeze of lemon
Instructions
Cornbread pancakes
- In a large bowl, combine 1/2 cup Greek yogurt, 5 tbsp whole milk, 1 large egg, 2 tbsp neutral oil, 2 tbsp honey, 1 tsp vanilla extract and whisk to combine. Sprinkle over 1 tsp baking powder, 1/2 tsp baking soda and 3/4 tsp kosher salt and whisk until evenly incorporated.
- Sprinkle over 2/3 cup cornmeal and 1/2 cup all-purpose flour. Use a spatula to fold in the dry ingredients just until fully incorporated and you have a thick but slightly runny batter. Let batter sit at room temperature for 5-10 minutes to let the batter fully hydrate.
- Preheat a nonstick skillet or pan over medium heat. Once hot, melt a small pat of butter, then use 1/3 cup to add batter to the pan at least an inch apart. Cook for 1-2 minutes, or until the top is matte, bubbles are starting to pop through the surface, and the bottom is golden. Flip and cook another 1-2 minutes, until the pancakes are cooked all the way through. Enjoy warm!
Quick blueberry compote
- Add 1 cup fresh blueberries and 1 tbsp granulated sugar to a small saucepan or skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries are softened jammy. Remove from heat and add a little squeeze of lemon, if desired. Serve warm with pancakes and maple syrup!