Cornbread Pancakes with Maple Glaze
Servings Prep Time
2people 25minutes
Cook Time
20minutes
Servings Prep Time
2people 25minutes
Cook Time
20minutes
Ingredients
For Pancakes
  • 2tbs butter, melted
  • 1 large egg
  • 1/2tsp salt
  • 1tbs baking powder
  • 3/4cup cornmeal
  • 2tbs sugar
  • 1/2cup all purpose flour(can use white whole wheat)
  • 1/4cup white whole wheat flour
  • 1cup buttermilk(or make your own using 1 cup milk of your choice + 1 tablespoon white or apple cider vinegar)
  • oil, for greasing the pan
For Maple Glaze
  • 1 1/2cup confectioner’s sugar
  • 1/2cup maple syrup
  • 1/8tsp kosher salt
For Toppings
  • Bacon, Crumbled
  • butter
Instructions
For Pancakes
  1. Combine the cornmeal and buttermilk and let sit for at least 15 minutes.
  2. Set a large, greased frying pan or griddle over medium heat. Combine other dry ingredients and gently fold into cornmeal mixture, leaving it as lumpy as possible with no floury bits. Whisk in the egg and melted butter, again leaving it lumpy.
  3. Ladle the batter into the pan 1/4 cup at a time. You will notice the pancakes start to bubble at the edges when ready to flip and cook the other side. Pancakes should cook fairly quickly after the first round.
For Maple Glaze
  1. In a small bowl, whisk together confectioners’ sugar, maple syrup, and salt until smooth. Store, covered in refrigerator up to 2 weeks.
Recipe Notes
Share