Ingredients
- all-purpose flour, bleached3/4 cup
- granulated sugar, white2 tsp
- salt1/2 tsp
- baking powder1/2 tsp
- bicarbonate of soda1/4 tsp
- fine yellow cornmeal1/2 cup
- buttermilk3/4 cup
- milk1/4 cup
- egg1
- unsalted butter, melted2 tbsp
- vanilla extract1 tsp
- vegetable oil, for brushing griddle
- sweetcorn, frozen1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Whisk corn meal into dry ingredients.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature, 20 to 30 seconds.
Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.
