Jiffy Cornmeal Pancakes
slightly sweet flavor of cornmeal, offering the perfect balance between a traditional pancake and the classic cornbread flavor. The addition of Jiffy Corn Muffin Mix ensures the pancakes stay extra light and tender, with a deliciously unique twist that your family will love.
Equipment
- Large Mixing Bowl
- Whisk or Spoon
- Griddle or Skillet
- Spatula
- Measuring Cups and Spoons
Ingredients
- 1 cup Original Bisquick baking mix
- 1 cup Jiffy Corn Muffin Mix (NOTE: Only use 1 cup, not the entire 8.5 oz package)
- 1 cup milk
- 2 large eggs
- Vegetable oil or canola oil (for greasing the griddle)
Instructions
Mixing the Ingredients
- In a large mixing bowl, combine 1 cup of Bisquick baking mix and 1 cup of Jiffy Corn Muffin Mix. These two ingredients will give you the perfect pancake and cornbread hybrid.
- Add in 1 cup of milk and 2 large eggs. Stir everything together until combined. You don’t need to overmix the batter—leave some lumps! Overmixing will lead to tough pancakes, so keep the stirring gentle and minimal.
- Let the batter rest for about 15 minutes. This allows the cornmeal and flour to absorb the liquid, and the leavening agents will activate fully, giving your pancakes an extra fluffy texture.
Cooking the Pancakes
- While the batter rests, preheat your griddle or skillet over medium-low heat.
- Once hot, brush the skillet with a light coat of vegetable oil or canola oil. Make sure the surface is evenly greased to prevent sticking.
- For each pancake, pour ¼ cup of batter onto the skillet. Allow the pancakes to cook until you see bubbles forming on the top and the edges look dry—this should take about 1 ½ to 2 minutes.
- Flip the pancakes over and cook for another 1 to 2 minutes, or until golden brown. If the pancakes are cooking too fast or getting too dark, turn the heat down slightly.
- Keep your pancakes warm by placing them in a 200°F oven while you cook the remaining batches.