Nate and I were having a conversation last night that made me think about the recipes that I put on here. I love old-fashioned recipes, classics, staples. But I also love putting my own twist on them too. When I say twist, it could be a new flavor, a different texture, a healthy twist, or even another chunk of butter. Hey, playing with food is fun!
This morning I decided that I was craving pancakes after seeing this amazing recipe on Jessica’s blog, and promptly opened up every cupboard, pantry, and refrigerator door in search of inspiration. And find inspiration I did!
It’s easy to do.
All I know is that they don’t call them classics for no reason…these pancakes are so easy and different that you could even use them as a substitute for cornbread with chili or soup. Or slather them with butter and eat as-is.
I guess all I’m saying here is prepare to be amazed!
- 1 cup cake flour (it’s what I had on hand and I highly recommend using it)
- 1 cup cornmeal
- 2 heaping Tbsp brown sugar
- pinch of salt
- 1 egg
- 1/2 cup milk (I used nonfat cow’s milk)
- 1/2 cup Greek yogurt
- 2 Tbsp melted butter
- 1 tsp vanilla
Whisk the dry ingredients together in a large bowl. Make a well in the center. In a smaller bowl, whisk together the wet ingredients. Pour into the well in the dry ingredients and stir with a spatula until just combined. Heat a skillet over medium low heat. Grease the pan however you like (I normally like to use butter, but nonstick spray worked great this morning). Spoon about 1/4 cup of the batter for each pancake and spread it around a bit. Cook on each side for 2-3 minutes. Serve hot with butter and syrup!
Happy Wednesday y’all (we’re halfway there!!!)