Vacations are absolutely the best. The anticipation, the “to-do” list before you leave, the excitement when you finally get there and then enjoying your time away from the normal. It just isn’t fair how quickly the time flies before it is time to go home again. That is where the magic abruptly ends for me: empty fridge, piles of mail, piles of laundry, gardens overflowing with weeds and my phone ringing off the hook. It is such a rude smack in the face after such an amazing time.
So it was with our trip to San Antonio for a family reunion. We had an absolutely amazing time everyday we were there only to be completely overwhelmed upon walking in the front door. It goes without saying that this past week very little cooking/baking was accomplished in the Jones kitchen. These yummy pancakes were about as exciting as it got around here as far as food went but still a tasty treat for dinner! I make a double recipe for our family.
Print
Cornmeal Pancakes
Ingredients
3/4 C cornmeal
1 tsp salt
2 Tb sugar
1 C boiling water
1 egg, separated
1/2 C buttermilk
2 Tb oil or melted butter
3/4 C flour
2 tsp baking powder
Instructions
1. Mix together the cornmeal, salt and sugar. Stir in the boiling water, cover and let sit for a few minutes.
2. Add milk, egg yolks and oil and stir well. Add flour and baking powder and stir just until combined. The batter will be stiff so add more milk until it flows off the spoon thickly. Beat the egg white until stiff peaks form and fold into batter.
3. Heat griddle over medium heat and cook 1/3 C of batter for each pancake on one side until entire surface is covered with bubbles. Flip pancake and continue to cook until other side is golden.
Nutrition
- Serving Size: 1/10th
- Calories: 118
- Sugar: 3g
- Sodium: 351mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Leave a Reply