It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
I love breakfast foods and breakfast for dinner is a favorite meal in our house. Breakfast foods like these pancakes are often easy and quick to make; after all when you need to start cooking them before the first cup of coffee, it is important that they aren’t too complicated. Because pancakes are so simple to make they make the perfect dish for an end of the week dinner. Serve these pancakes with warm maple syrup (real of course) and fresh fruit or even juice and you have a dinner in minutes. Add a side of bacon or sausage and it is even better.
BUTTERMILK CORN PANCAKES
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
3 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup fresh or canned sweet corn kernels
- Generously grease a griddle and preheat to high heat.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, lightly beat the egg. Add the buttermilk, melted butter, brown sugar, and vanilla extract.
- Make a well in the flour mixture and pour in the egg and buttermilk mixture.
- Using a rubber spatula, stir until just combined.
- Add corn kernels and stir until evenly distributed. Do not over mix. Some lumps will remain.
- Using a ladle pour a scant 1/4 cup of batter onto the hot griddle.
- Cook until bubbles form on top of the pancakes and they begin to look dry, approximately 2-3 minutes. Flip and cook an additional 1-2 minutes.
Yields: 16 4″ pancakes