Cornbread Pancakes

Cornbread Pancakes

Makes about 10 to 12 pancakes

  • 1 cup yellow corn meal
  • 1 cup whole wheat or all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 4 tablespoons oil
  • 2 tablespoons vinegar

In a medium bowl, mix the dry ingredients and blend in all the wet ingredients.

Heat griddle with medium heat.  Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 – 2 minutes, then flip.  Cook another minute until golden brown on both side.  Just like when you’re making regular pancakes.

Serve hot with butter, next to your favorite soup, beans or chili.

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