You’ve heard me mention my Aunt Pat before (try her pie recipe here). Born and raised in New Orleans, she was my go-to person for all things Southern. Over the years my Aunt has shared a few recipes that are worth noting. This one in particular is a fun twist on a traditional pancake. What’s her secret to the perfect southern pancake? She adds cornmeal, an ingredient that prior to trying I thought would create a pancake too heavy and dense for my liking. Not so though! These cornmeal pancakes are in no way heavy or dense. The cornmeal adds a little extra sweetness and grit, giving them more substance.

Pancakes are enjoyed year-round here, however I find myself whipping up Aunt Pat’s fluffy cornmeal pancakes more-so in the wintertime. There are a zillion different varieties of pancakes available, flatter, fluffy, dense .. my preference is always a fluffy pancake and I always add buttermilk and sour cream to add extra flavor and to create a richer, fluffier pancake.

Does cornmeal make the pancakes heavy?

No it does not. The amount of cornmeal added is minimal so the pancakes are still light and fluffy.

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See REEL associated with this recipe here!

Can you freeze pancakes?

Yes! After the pancakes have been cooked and cooled, place in an air tight container and freeze!

Cooking your pancakes:

This cornmeal pancake batter is thick and makes fluffy pancakes. When using a cast iron skillet follow these steps.

• Preheat the skillet.
• Add 1 tbsp butter and swirl around. Wipe pan out with a paper towel or napkin.
• Add another tbsp butter, swirl around and then add a small ladle or large tablespoon of batter. You’ll need to try a couple to get the right size. Reduce heat to allow the pancakes to cook all the way through. Cast iron retains heat so turn the heat up and down throughout the cooking process. When you leave the heat on for an extended period of time the pan gets hot and can burn the bottom of the pancake.
• Remove pancakes when done and place in a very low oven (maybe 200 degrees F.) on a covered plate until ready to serve.

Toppings!

Anything goes! For these I made a delicious blueberry compote and added a little bit of lemon curd. The combination of blueberries and lemon is delicious! For the compote, allow time for the berries to cook down. You can make your own lemon curd or order on-line.

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Aunt Pat's Buttermilk Pancake Recipe

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A delicious twist on my traditional Buttermilk pancake recipe.

Ingredients

• 3/4 cup All-purpose flour
• 1/2 cup Corn Meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 tbsp granulated sugar
• 1 cup buttermilk
• 1 cup sourcream
• 1 egg
• 2 tsp vanilla

Instructions

Combine dry ingredients (1-6) in a large bowl.

Whisk buttermilk, sour cream, egg, and vanilla.

Add wet ingredients to dry ingredients and stir (will be lumpy)

Heat your skillet and add enough butter to cover the pan when melted.

Spoon in three pancakes and cook over a low to medium flame.  These little cakes get fluffy so cook them slowly.

Blueberry compote: 2 1/2 cups fresh or frozen blueberries, 1/3 cup maple syrup, 1/4 cup water, 1 tbsp fresh lemon juice. Place all ingredients in a saucepan. Cook on low, stirring frequently until berries breakdown.