Darla, I didn't have any trouble pulling the recipe up, so here it is. I love cornmeal pancakes but haven't tried these yet. KA Whole Grain Baking cookbook has a great recipe for blueberry cornmeal pancakes that I have made several times now.
* Exported from MasterCook *
IHOP Corn Cake Pancakes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pancakes/Waffles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter -- melted
Preheat a large skillet or griddle to medium-low heat.
Combine flour through salt in a medium bowl.
In a another bowl, blend eggs and sugar on medium speed for 30 seconds. Add milk, buttermilk and melted butter and mix well.
Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
Spray hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter on the surface and cook for 2-3 minutes per side or until brown. Serve hot with butter and maple syrup on the side.
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NOTES : If you like the taste of fresh cornbread, you will surely dig this new take on pancakes brought to us from America's largest flapjack factory. Cornmeal, plus extra helpings of sugar and butter, are added to a delicious buttermilk pancake batter for a clone that will bring instant smiles to your table. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for weeks.
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