Maple Cornmeal Pancakes

cornmeal pancakes

I love cornmeal pancakes on a cold morning. They are a cinch to make on a weekday morning. Kids love them because they are sweet and filling. The recipe is also easily adaptable. If you want to make them dairy free just substitute the buttermilk with almond milk or vanilla almond milk and substitute the butter with smart balance margaine. I wouldn’t suggest using coconut milk as the taste of coconut milk can contrast with the corn flavor of the pancakes.

Kid Friendly Tips: Get your child involved by helping you make the recipe. It’s simple enough that a child as young as 3 or 4 can help out. For an older child, let them crack the egg and measure the ingredients. Talk about the cornmeal and how it’s different from flour. Discuss what cornmeal is and what it’s made of.  Show your kids this video to show them how cornmeal is made.

Carryover Books: Curious George Makes Maple Syrup (review coming soon), Corn by Gail Gibbons

[tab title=”Ingredients”]
3/4 cup white flour
3/4 cup yellow ground cornmeal
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda

1 cup low fat buttermilk (can be substituted with almond milk if you want to make it dairy free)
1 egg
1 teaspoon of vanilla extract
1-2 tablespoons of melted unsalted butter (can be substituted with smart balance if you want to make it dairy free)
1/4 cup of pure maple syrup

[tab title=”Preparation”]
1. Mix flour through baking soda in a bowl. Whisk.

2. In a separate bowl, whisk buttermilk through maple syrup.

3. Add dry ingredients to wet ingredients. Let batter sit for about 10 minutes of so on the countertop.

4. Pour about 1/4 cup for each pancake in a non stick pan. I usually use a medium size ladle to scoop out the batter. Cook on both sides until golden brown.

5. Add syrup and serve with fruit. Top with maple syrup. Makes 4-5 very large pancakes. Yum!

[tab title=”Photos”]
cornmeal pancakes

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