Corn Flapjacks Hearty Golden (Printer Version)

Golden flapjacks featuring cornmeal and sweet kernels with a hearty texture for breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tbsp granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 1/4 cups buttermilk
09 - 1/2 cup whole milk
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 cup fresh or thawed frozen corn kernels

→ For Cooking

12 - Butter or oil, for the pan

# How to Prepare:

01 - In a large bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, beat the eggs and add buttermilk, whole milk, and melted butter, whisking until combined.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
04 - Fold fresh or thawed corn kernels into the batter and let it rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per flapjack onto the skillet. Cook until bubbles form and edges set, about 2 to 3 minutes. Flip and cook another 2 minutes until golden and cooked through.
07 - Continue cooking remaining batter, greasing the skillet as needed.
08 - Serve warm with butter, maple syrup, or preferred toppings.

# Expert Suggestions:

01 -
  • They're hearty enough to keep you full until lunch, but light enough that you won't feel weighed down.
  • The cornmeal gives them a subtle, natural sweetness that makes them taste like comfort without being cloying.
  • They come together in under 30 minutes, so you can actually make breakfast on a weeknight if you're feeling ambitious.
02 -
  • Don't overmix the batter—I learned this when I stirred too vigorously and ended up with dense, tough pancakes that felt like eating cornmeal hockey pucks.
  • Temperature matters; if your butter is still hot when it hits the eggs, you'll scramble them instead of creating a smooth batter.
  • Letting the batter rest for 5 minutes is the difference between mediocre flapjacks and ones that have actual structure and tenderness.
03 -
  • Cool your melted butter for at least a minute before adding it to the wet ingredients, or you'll end up with scrambled eggs and a ruined batter.
  • If you don't have buttermilk, mix whole milk with lemon juice or vinegar and let it sit for 5 minutes—it works perfectly and costs less.
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