Food Storage Recipes: Buttermilk Corn Cakes
Do you ever get tired of traditional Bisquick pancakes? Have you always wanted to try making homemade pancakes from scratch? These buttermilk corn cakes are a fantastic substitution for regular pancakes. My family refuses to eat anything else now that they have tasted the deliciousness of this food.
The best part about this recipe is that it uses whole grains, which is always good to sneak into your kids’ diets. And if you are worried about rotating through your food storage this is definitely a good way to use up some of your stores.
Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
1 1/4 cups whole wheat flour (freshly ground is best)
1 1/2 cups buttermilk (substitute powdered milk + 1 1/2 T. lemon juice)
1/3 cup cornmeal (freshly ground from popcorn is best)
1 egg (substitute powdered egg)
1/3 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
1/2 tsp. salt
1. Preheat a skillet over medium heat.
2. Spray skillet with nonstick spray
3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
4. Pour the batter by 1/4 – 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.
Regarding shelf stable substitutions:
1. All-purpose flour may be used, however the health benefits of using fresh ground whole wheat flour are numerous.
2. For powdered milk, look at the directions on your package to make 1 1/2 cups of milk. Then add 1 1/2 T. of lemon juice and let sit for a minute or two. This is a great buttermilk substitute.
3. Store-bought cornmeal works fine, but fresh ground popcorn adds a depth of flavor that makes it worth taking the extra time to grind it. Plus the shelf life is a lot longer on popcorn than cornmeal.
4. Follow the directions on your powdered eggs container to make 1 large egg.
These are AMAZING! The consistency was light and fluffy and the flavor was great. They were SO delicious, especially with honey drizzled over the top. My kids ate 3 pancakes each! If you’ve ever eaten the corn cakes at IHOP, these are just as good if not better.