Cornmeal Pancakes

I like corn! And I keep doing little experiments with something along the lines of a corn fritter, as a side to chili and other dishes. Those were all using kernels of corn and didn’t end up with the texture or corn flavor I wanted, so this time I decided to try something a little different, with corn meal. I ended up going with a pffy corn pancake. It was easy and turned out pretty good, a great side for chili

Ingredients
1 c white whole wheat flour
1 c coarse-ground cornmeal
2 tsp baking powder
2 tsp salt
2 eggs, beaten
1 c milk
1 tbsp olive oil
black pepper

Directions
Mix the dry ingredients together. Mix the wet ingredients together. Add the dry to the wet and mix it all together. Heat a just enough oil to cover the bottom in a non-stick skillet over medium heat. Drop enough batter to make about a 4″ pancake — the batter is thick enough that it shouldn’t spread out. Let it sit for several minutes, until the pancake rises and the top starts to get shiny and cooked. Then flip it, let it finish for about another minute, then remove the pancake to a plate. Add a little oil if necessary and repeat, until all the batter is gone.
Verdict
Pretty good! They ended up with a sort of cornbread-meets pancake texture which is very nice. I’d like to experiment with either adding a little corn, or adding some greens like minced spinach.