Cornmeal pancake is a soft and fluffy breakfast option. It is a great lunch box dish for school kids. Pancake is hubby’s favorite weekend breakfast. I had already Posted Eggless Pancake and Eggless Whole Wheat Strawberry pancake. Had yellow cornmeal in pantry so tried cornmeal pancake with yellow corn meal and whole wheat. It is healthy and yummy breakfast for adults and kids. My toddler loved this cornmeal pancake. Cornmeal Pancakes Ingredients Dry Ingredients: Yellow Cornmeal - 3/4 cup Whole Wheat - 3/4 cup Baking Powder - 1 tablespoon + 1/2 tbsp Sugar - 3 tablespoon (I used brown sugar) Adjust sugar according to your sweetness Salt - 1/8 tsp Wet Ingredients: Milk - 1 cup + 3 tbsp Egg - 1 Vanilla - 1 teaspoon + 1/2 tsp Butter - 2 tablespoon + 1tsp, melted
Method:
In a bowl add all the dry Ingredients; mix well and Set aside In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well
Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes
Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
