While I may be short on words today these pancakes do not fall short on flavor or texture. You are well aware of my love for cornbread and these savory cornbread pancakes take things to a whole new level.

I mean, cornbread in pancake form? It’s like a dream come true. Similar, but not the same to my cornbread waffles, these pancakes are thick but fluffy, with a soft cornbread-cake center. Feel like making a sweet version? Leave the chives + corn out and add a pinch of cinnamon to the batter then top with butter + honey.

Yes, I gave you pancakes last Friday as well. But you know, when you hit something good, you hit something good.

Cornbread pancakes. You knew this day would come. One of my favorite creations to date.

Breakfast? Dinner? Either way works.

breakfast friday >> savory cornbread pancakes | edible perspective

Print this!

Savory Cornbread Pancakes with roasted corn + chives

gluten-free // yields ~12, 3-inch pancakes

1/2 rounded cup sweet corn, fresh or frozen
1 teaspoon ghee, or sunflower oil
1/2 cup masa harina
1/2 cup finely ground cornmeal
1/3 cup gluten-free oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup 2% milk
1 1/2 tablespoon butter, melted + slightly cooled
1 1/2 tablespoons honey
2 tablespoons chopped chives
ghee or oil, for cooking
toppings: Greek yogurt, chives, honey drizzle, salt

Heat a pan over medium and add the ghee or oil. Once hot add the corn and cook for about 5-8 minutes until starting to turn golden brown. Stir frequently.
Remove the corn from the heat and set aside to cool.
In a large bowl mix the masa harina, cornmeal, oat flour, baking powder, and salt together.
In another bowl whisk the egg and then whisk in the milk, butter, and honey until thoroughly combined.
Whisk the wet ingredients into the dry until just combined and fold in the roasted corn and chives.
Let the batter sit for 7-10 minutes without disturbing.
Heat a large skillet over medium-low/medium heat and add ghee or oil to grease the pan.
Once hot, scoop batter into the pan [appx. 2 1/2-3 tablespoons of batter] and lightly spread with the back of a spoon but don’t press down. Batter will be thick.
Cook for about 4-5 minutes, until golden brown with bubbles popping over the top.
Flip and cook [do not press down] another 3-5 minutes until golden brown.
Serve with a dollop of Greek yogurt, a few chives, drizzle of honey, and sprinkle of salt.

tips/substitutions: For storing, allow to fully cool and store in a sealed container in the fridge for 3-5 days. Reheat for quick meals in a pan or microwave. Medium ground cornmeal will also work instead of fine ground. To make dairy free: Unsweetened almond milk or soy milk can be subbed for the 2% milk and coconut oil can be subbed for the ghee. Omit the Greek yogurt topping.

breakfast friday >> savory cornbread pancakes | edible perspective

Weekend. Enjoy! #bfastfridayclub

And if you live in Colorado please stay safe + dry! [If you haven’t seen the news, Colorado is currently getting dumped on it’s just not letting up. There has been massive flooding and destruction all over the state. Aside from some water seepage in our basement we’ve stayed pretty dry after some drainage redirecting, hourly rain brooming, and gutter cleaning all day long. I’ve never wished for the rain to stop in Colorado, but yeah…this needs to stop.]

Ashley

---

p.s. Don’t forget the double-winner doughnut cookbook giveaway!

Cornbread Doughnuts

gluten-free // yields 9 doughnuts in the Wilton doughnut pan, or 3 loaves in the twist pan

1/3 cup fine ground cornmeal

1/3 cup masa harina [or corn flour]

1/3 cup gluten free oat flour

3 tablespoons sweet rice flour

2 tablespoons almond meal

2 eggs

1/2 cup milk

2 tablespoons unsweetened applesauce

2.5 tablespoons honey

3 tablespoons butter, melted

2 teaspoons baking powder

3/4 teaspoon salt

Honey Butter

1/4 cup butter, softened

3 tablespoons honey

1/4 teaspoon cinnamon

pinch of salt

Preheat your oven to 350* and grease you doughnut pan thoroughly with butter.

Mix together all of the dry ingredients in a large bowl.

Whisk together all of the wet ingredients in a separate bowl until well combined.

Pour the wet into the dry and mix with a large spoon until just combined. Avoid over stirring.

Let sit for 5 minutes. The batter should thicken a bit.

Carefully spoon the mixture into each mold, smoothing it needed. Leave about 1/8 – 1/4” space from the top of the pan.

Place in the center of the oven and bake for 15-18 minutes. Test with a toothpick for doneness. It should be moist, but not gooey or bone dry.

While baking, mix the butter, honey, cinnamon, and salt together until combined.

Store in the fridge until ready to use.

Let the cornbread doughnuts cool for 5 minutes in the pan, then remove with the help of a small silicone spatula. Slide it around all of the edges and it should slide right out.

Let cool 5 more minutes to set.

Top with honey butter and eat. -- Or, melt the butter and whisk the honey, cinnamon, and salt into it, to use as a melted topping.

notes: For altitude around 5,000’ set your oven to 370* and decrease the baking powder to 1.5 teaspoons. Bake time may decrease by a minute or two. You can also make these with a muffin pan, but bake time will differ.