Cornbread pancakes will make you want breakfast for dinner every night
Nothing says "it's the weekend" louder than a stack of pancakes sitting on the breakfast table. Comfort food at its finest. And with these cornbread pancakes, you can eat them for dinner too.
This delicious stack came about because I had some cornbread a couple of weeks ago and it got me thinking about making it in pancake form; something that would be easier and quicker to make because, the quicker it's done, the quicker I get to eat. Quite simple, really.
However, because I'm crazy for food that is served as brinner (breakfast for dinner), we like to enjoy these cornbread pancakes for supper. Preferably on Sundays. Topped with a sour cream herb sauce, they make a perfect savory side dish. Besides, this is the fastest way to get cornbread to your table.
And, hate to admit it, but chili weather is around the corner; so, what better way to enjoy that bowl of chili than with a stack of these beauties.
For those not familiar with cornbread pancakes, it is a fun and delicious take on pancakes using cornmeal in place of flour mixed into a buttermilk mixture.
I should mention, if serving for breakfast or brunch, these pancakes are delightful when simply topped with a pad of butter and a drizzle of honey or maple syrup.
Cornbread pancakes with sour cream herb sauce recipe
Serves 4 to 6
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
For the cornbread pancakes
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Fresh ground pepper to taste
- 2/3 cup buttermilk
- 1 cup whole corn kernels
- 3 tablespoons butter, melted
- 1 egg
For the sour cream herb sauce
- 1/4 cup sour cream
- 1 teaspoon chopped fresh dill
- 1 teaspoon fresh lemon juice
- In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, salt and pepper; mix until well combined and set aside.
- In a blender, combine the buttermilk, corn kernels, melted butter and egg; process until smooth.
- Pour the buttermilk mixture into the cornmeal mixture and stir to combine them.
- Heat a nonstick skillet over medium heat.
- Pour about 2 to 3 tablespoons of batter per pancake onto the skillet and cook for 2 to 3 minutes, or until bubbles appear and edges are lightly browned.
- Turn pancakes over and continue to cook them for 1 to 2 minutes, or until the bottoms are browned.
- Transfer the pancakes to serving plates and set aside.
- In a small bowl, combine the sour cream, dill and lemon juice; mix them until thoroughly incorporated.
- Transfer the sour cream herb sauce to a serving bowl and serve with the prepared pancakes.