Herbed Cornmeal Pancakes - Weekend Recipe

Pancakes and waffles are my husband and my favorite breakfast food, especially with a side of bacon!  I strive to find pancake recipes he can experiment with and this was one of my favorites.  The robust flavor of cornmeal makes these a great recipe to make in the winter.

Mix the dry ingredients together ahead of time and place in an airtight container, then on the day you want to serve them, add only the liquid ingredients.  It will save you time and mess.  It also makes a great gift idea too!  Serve these with a real maple syrup to bring out the natural cornmeal flavors. Makes 9 5-inch pancakes.

3/4 cup all-purpose flour

2  Tbls. sugar

1/2 cup yellow cornmeal

4 teaspoons baking powder

3/4 tsp. salt

½ tsp. savory, thyme or marjoram (I like a mixture of thyme and savory together)

1 cup milk

5 Tbls. unsalted butter

2 large eggs, beaten

Vegetable oil

In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.

Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs.

Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Don’t try to work out all the lumps, they will take care of themselves in the cooking.

Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.(You may need to re-oil the griddle between batches of pancakes.) 

Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms brown, about 1 more minute. Continue until all pancakes are made.