Cornmeal Pancake Hack:
For best results, mash-up your recipe for Buttermilk Pancakes to get the most delicious Johnnycakes you've ever put in your face.
I use the following for 12 melt-in-your-mouth pancakes:
1 1/2 cups organic* cornmeal flour
1/2 cups organic all purpose flour
3 tblsp cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg (lightly beaten)
1 1/4 cups buttermilk
1/4 cup whole milk
3 tblsp sweet butter, melted
1/2 tsp pure vanilla extract
*If you fancy the healthier stuff, use organic wherever possible
Whisk dry ingredients together and do the same for wet (slowly adding melted butter). Incorporate wet & dry with whisk but do not over mix (your batter will be slightly lumpy).
Ladle approximately a 1/4 cup of batter to a coconut oil greased 350 degree griddle for each pancake. Allow for 1 -2 minutes, or until bubbles burst before flipping and an additional 1 - 2 minutes for the other side.
Serve immediately with butter and syrup of your choice. For extra fun, add shaved jalapeno and fresh corn to batter. For a Power Breakfast, top pancakes with black beans, poached eggs and pico de gallo.