When I was growing up, it was a weekend treat for dad to make pancakes. You know the ones, recipe straight off the Bisquick box. We even had our special family recipe with secret ingredients... the optional oil and sugar that was also... listed right on the box.
None of that mattered though, because it was something that we did with dad. Also after eating cereal and milk all week, pancakes always felt like something special. In our house, I make breakfast one the weekends, it's a been a tradition for Ella and I as long as we've been dating. So when I found out she was pregnant, I wanted to learn how to make pancakes. After a few tries of the basic recipes I got bored, and I love savory pancakes so this is what I came up with.
Cheddar Corn Meal Pancakes
- 1 cup All Purpose flour
- 1 cup Masa Harina
- 2 teaspoon baking powder
- 1/4 teaspoon of salt
- 2 Eggs
- 1 1/2 cups Milk
- 1 cup shredded cheddar cheese
- butter for the griddle
Mix the dry ingredients, all purpose flour, masa harina, baking powder, and salt in a large bowl. Whisk together the eggs and milk before adding to the bowl of dry ingredients. Stir together the batter until there are no lumps. Now add the shredded cheddar cheese. Butter your griddle/pan and add batter to sizzling pan.
Once your pancakes bubble up in the middle flip over, should take about 3 minutes per side. We serve the pancakes with sour cream and sriracha. You can also easily add chives, scallions or jalapenos to the batter.
Leave a comment