Corn Cakes

My oven is still broken. The repairman was here this morning and he said that the “bake element” was out. It will be at least a couple of days before he can get the part, possibly longer.  So, more stove top breakfasts for us. This is a variation on pancakes that we love, love, love. These are just like corn muffins, but in pancake form. They taste good with maple syrup, honey, or peanut butter. And, the dry ingredients can be mixed up the night before if you are not a morning person.

Corn Cakes

¾ cup corn meal

¾ cup white whole wheat flour

2 Tbsp. sugar (raw or white)

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¼ cups buttermilk

2 eggs

3 Tbsp. melted butter

Measure the dry ingredients into a bowl. Add eggs, buttermilk, and melted butter. Stir just until combined.  Pour batter onto hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and pure maple syrup or honey. Yield 12 pancakes.

This post has been linked to The Thrifty Home: Penny Pinching Party.