Whole Wheat Cornmeal Pancakes

One of Anna’s favorite weekend breakfasts is (as like many people) a good stack of pancakes. (Alright, really just one pancake at a time with lots of butter and syrup.) Cornmeal pancakes make a hearty pancake, and with the use of whole wheat flour, it prevents your weekend pancake binge from being too high on the simple sugars and carbohydrates. A bit of maple syrup helps offset the bitterness of the cornmeal and whole wheat, and the heavy cream adds enough milkfat to puff up the cakes so they’re not runny.

This was an adaptation from a recipe in the Old Testament (The Joy Of Cooking) which was much too runny and flat. The addition of heavy cream and the reduction of way too much milk helps fluff up these pancakes more like their buttermilk cousins. Sprinkling frozen corn on the pancakes after the first pour is a classic trick from my childhood, adding a bit of sweetness and texture.

Preheat a flat electric skillet to 350°F.

Whisk together in a large bowl:

• 1 1/4 cup cornmeal

• 3/4 cup whole wheat flour

• 1 tsp baking powder

• 1 tsp salt

Blend together in a medium bowl:

• 2 eggs

• 1/2 cup milk

• 1/2 cup heavy cream

• 3 tablespoons maple syrup

Prepare & set aside:

• 1 cup frozen corn

• butter for the skillet

Fold the wet mixture into the dry mixture until moistened. Butter generously the top of the skillet. Scoop about a 1/2 cup of batter for each pancake onto the skillet. Sprinkle some corn onto the top of each pancake, so it sticks to the wet side. Cook for a few minutes until the first bubbles appear on the pancake, or until the bottom is browned to your desire, then flip and cook for another few minutes. Serve with warm syrup.