Our friend Evelyn makes amazing cornmeal pancakes. No, I mean amazing as in REALLY OMG Amazing. Dollar sized, texture rich pancakes smothered in butter and maple syrup. They have become a camping staple for us. Served with crispy and smokey bacon and hot bourbon syrup, they make the perfect camping companion. I changed around her recipe and came up with a great cornmeal pancake mix that is easy to transport and easy to use. I mix the dry ingredients in a large mason jar and keep it on hand for when we decide we want a little breakfast treat or if we are going camping I add the jar to our camping gear. Easy to mix up with the addition of a little milk, an egg and some melted butter. We like to serve the pancakes with fresh blueberries and hot bourbon maple syrup. Now you can stop buying that pre-made pancake mix and whip up a batch of this delicious mix to have on hand. It is simple to do, lighter on your wallet and delicious to eat.
Cornmeal Griddle Cake Mix
- 3/4 cup cornmeal, we like medium grain
- 11/4 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
In a large mason jar or other storage container, add all of the dry ingredients. Close the lid. Shake to mix. Make pancakes. Serve.
Griddle Cakes
- 11/8 cup milk
- 1 egg
- 1 tbsp butter, melted and cooled
- 1 cup pancake mix
In a mixing bowl add the dry mix. In a separate bowl, whisk together the milk, egg and butter. Add to the dry ingredients and stir, just to combine. If you like a thinner pancake add a little more milk. Heat your griddle over medium heat, coat with a thin amount of butter, add a 1/4 cup pancake mix. Once bubbles have formed, flip the pancake over, continue to cook until golden brown; about 2 minutes. Continue making pancakes until the mix is gone. Serve. Eat.
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