Simple cornmeal pancakes are ideal for a sweet breakfast or make them savory for a fun dinner. We made ours gluten-free for a delicious pancake recipe the whole family can enjoy! Make a double batch and freeze them for later.
In a small pan, heat milk and butter over low heat until the butter is melted.
Whisk together the dry ingredients. Pour in the warmed milk. Add the egg and stir to combine. Rest the batter 10 minutes to rehydrate.
Brush griddle with oil. Pour ¼ cup of batter into the pan. Turn when bubbles on top begin to pop; cook until the second side is golden brown. About 2 minutes per side. Work in batches to cook all the pancakes.
Notes
For savory pancakes reduce the sugar by half or omit it entirely
While cooking the remainder of the pancakes, keep the cooked pancakes warm in a 200 F degree oven on a baking sheet.
Leftovers
Cooked pancakes can be kept in the fridge or the freezer. Reheat on the stovetop or in a toaster.
Because of the reaction with the baking powder, all the pancake batter should be used up immediately and not saved for later.