These pancakes are delicious because they have cinnamon, pecans, and cornmeal in them. For a cozy breakfast or brunch treat, these are great.
Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 cup chopped pecans. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract.
Instructions: In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and ground cinnamon. Add chopped pecans to the dry ingredients and mix well. In another bowl, whisk together eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to set, then flip the pancakes and cook until golden brown on both sides. Repeat with the remaining batter. Serve the Cinnamon Pecan Cornmeal Pancakes warm with maple syrup or your favorite toppings.
Leo Simpson
