Cornbread Pancakes
These Grilled Cornbread Pancakes offer a slightly crisp exterior from the griddle pan and a tender, savory-sweet interior. Perfect as a unique side dish for your grilled meats or even topped with some chili, these pancakes are sure to be a crowd-pleaser. Cooking them on a griddle pan on the grill adds a subtle smoky flavor that takes them to the next level.
Yield: approximately 10-12 pancakes
Prep Time: about 10 minutes
Cook Time: about 15-20 minutes
Special Equipment: grill with griddle pan
Ingredients
1 cup self-rising cornmeal
1 cup all-purpose flour
2 large eggs
1 ¼ cups buttermilk, substitute milk
2 tablespoons unsalted butter, melted
Directions
Make the batter: In a large bowl, whisk together the self-rising cornmeal and all-purpose flour. In a separate medium bowl, whisk the eggs, buttermilk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay; do NOT overmix, as this can lead to tough pancakes.
Prepare Griddle: Place your griddle pan on your grill and preheat it over medium-high heat. Once hot, lightly oil the surface of the griddle.
Cook Pancakes: Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
Keep Warm: Transfer cooked pancakes to a plate and keep warm in a low oven while you finish cooking the remaining batter.
