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Given the choice between pancakes
and waffles, I will almost always choose waffles. In fact, these cheddar cornmeal pancakes were originally headed in that direction until I realized my waffle maker is broken and I need a new one. So pancakes they are.
These are pretty easy to whip up, and make a quick and easy side dish or lunch option. You could add some tuna to the batter to make a more substantial dinner if you don’t want to go to any more trouble or serve with a small salad. Or you could always top with something — barbecue or chili, or like a favorite local restaurant near me, fried artichoke hearts. These have kind of a cornbread texture, with pockets of sharp cheddar. I topped mine with hot sauce and some leftover homemade ranch dressing
I had in the fridge. It’s an easy, yet satisfying, meal. What could be better?
Cheddar Cornmeal Pancakes
- 1½ cups flour
- 1 cup coarse yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 2 cups buttermilk
- 2 eggs
- 6 tablespoons melted butter, cooled slightly
- 2 cups shredded sharp cheddar cheese
- Butter or oil, for frying
- Toppings: chopped scallions, hot sauce, ranch, sour cream
- Put he flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
- In a separate bowl, add the buttermilk, eggs, and cooled melted butter. Whisk well.
- Add the liquid to the dry ingredients and stir until just combined. Stir in the cheese.
- In a heavy skillet, preferably cast iron, melt some butter or heat some oil over medium heat.
- Pour the batter into the skillet and cook until it bubbles up. Carefully flip, and continue cooking until both sides are golden brown.
- Continue cooking until all are done. Serve with desired accompaniments.