High Altitude Whole Wheat Cornmeal Pancakes
Fluffy cornmeal pancakes, with a hearty texture from whole wheat flour and yellow cornmeal, and a hint of cardamom.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
- 1 cup yellow cornmeal
- ½ cup whole wheat flour, fluffed, spooned and leveled
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 1 ⅓ cups whole milk
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- pure maple syrup, butter and chopped walnuts or pecans, for serving
Instructions
- In a bowl, whisk together the cornmeal, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt and cardamom.
- Add the milk, melted butter, eggs and vanilla, and whisk until combined. It's okay if there are some small lumps throughout, since you don't want to over-mix pancake batter.
- Preheat your griddle to 325 F.
- Use a 1/4 cup measuring cup (for medium sized pancakes) or a 1/3 cup measuring cup (for large pancakes) to portion the batter onto the griddle, leaving plenty of room between each pancake for the batter to spread out.
- Cook the pancakes for several minutes until browned on the bottom, and you can easily slide a spatula underneath. Flip the pancakes over, and cook for several more minutes until cooked through.
- Serve immediately, or keep warm in a 200-degree oven while you cook the rest of the pancakes.
- Serve the cornmeal pancakes with softened butter, pure maple syrup, and some chopped pecans or walnuts for crunch.
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