Corn Pancakes veg

secret short stack of corn pancakes

secret short stack of corn pancakes

These corn pancakes go wonderfully with my bison chili or even by themselves with a little honey and butter. I have made some secret short stacks for friends of The Radical Larder who come in. 


mixing bowl
2c liquid measuring cup
1c and 1/2c dry measuring cups and spoons
griddle or non stick pan


4T butter plus more for cooking
burgeoning 1.5 c medium grind cornmeal (I use Bob's Redmill)
scant 1.5 c unbleached all purpose flour
4T sugar
3T baking powder
pinch baking soda
1/2t salt
1/4t cayenne
2 eggs
2.25c whole milk


Melt the butter and remove from heat. In your mixing bowl whisk together the dry ingredients. In the liquid measuring cup, measure milk, add 2 eggs and whisk to combine. pour wet mixture into dry and whisk just until combined. Add your melted butter just until combined. Chill batter for about 30 minutes covered. 

When ready to cook, heat griddle or non stick to medium high heat. Add some butter and put the desired sized pancakes. Wait for bubbles to emerge on the surface, use the spatula to flip the pancakes. Add a small amount of butter to the backside of the pancake. Sprinkle with a small amount of salt. Serve with my Bison Chili, plain, or with your own creative toppings. You can make differently shaped pancakes if you have a squeeze bottle, would be fun for kids. 


Radical Larder