YIELD: 6-8 pancakes
TIME: 30 minutes (if cooking 2 pancakes at a time)

Cornmeal Pancakes

1/2 cup Kite Hill Plain Unsweetened Yogurt
2/3 cup plain unsweetened almond milk
2 Tablespoons maple syrup
2 Tablespoons melted Kite Hill Butter (plus extra to grease pan)
3/4 cup fine ground cornmeal (Avoid using medium and coarsely ground cornmeal for these pancakes)
1/2 cup all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
Step 1.
Preheat oven to 250° if you want to keep all pancakes warm before serving. If you are serving as they finish, omit this step.
Step 2.
Add wet ingredients to bowl and stir to combine. Add dry ingredients to another bowl and whisk together.
Step 3.
Add dry ingredients on top of wet and stir until just combined. Let the batter rest for 10 minutes.
Step 4.
Heat a 10-12 inch cast iron (griddle or non-stick pan) over medium heat. Add about 2 teaspoons of butter to the pan.
Step 5.
When small bubbles appear, add a 3 tablespoon size scoop of batter to the pan. Lightly tap the top of the batter with the back of your scooper to spread to about 4-1/2 inch diameter. You should be able to fit 2 pancakes, or more if using a larger griddle.
Step 6.
Cook for about 3 minutes (you’ll see bubbles and the pancake will noticeably puff up), then flip and cook about 2 more minutes. Pancakes should be a deep golden color.
Step 7.
Repeat until all pancakes are cooked. Add more butter to the pan as needed.
Step 8.
Place finished pancakes on a baking sheet in the warm oven or serve immediately.
Step 9.
Serve pancakes with butter and maple syrup.

This recipe uses:

Kite Hill Plain Unsweetened Yogurt

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This recipe uses:

Kite Hill Butter

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