Cornmeal Pancake

Breakfast/Brunch

Recipe courtesy of Chef Gregg Collier

Serves 4 to 6

Ingredients: 
  • 2 cups cornmeal
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 3 stalks green onions sliced
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup buttermilk
  • 1 1/2 cups whole milk
  • 1 pinch salt
  • 1 pinch black pepper

 

Cornmeal Pancakes

Cornmeal Pancakes

Click image to enlarge

 
Method: 

In a mixing bowl combine cornmeal, all purpose flour, sugar, salt, green onions & baking powder. Gently whisk in egg, buttermilk & milk, season with salt & pepper.
Place skillet on medium high & place butter (chef uses clarified butter) in pan then ladle batter in skillet for desired size pancake.
Cook until golden brown then flip & cook until lightly brown.

Similar Recipes by course
Edna Lewis' Hot Crusty Buttermilk Biscuits Shrimp Salad Finger Sandwiches Gluten Free Cornmeal Pancakes creamy-polenta polenta-egg-s-greens
Old-Fashioned Buttermilk Drop Biscuits Barbecued Turkey Hash Dutch Baby Puffy Pancakes Microwaved Creamy Scrambled Eggs Cranberries With Wild & Brown Rice Emerils' Herb Biscuits

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive