I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. #PANFan

Saturday morning pancakes were always a special treat for me growing up.  My mom still makes them for us when we go to visit her and I never grow tired of the rich and buttery pancakes topped with a generous amount of syrup.  At home I like to experiment with different pancake recipes and I thought I would try my hand at making some buttery cornmeal pancakes. These are not your typical pancakes, but pancakes that you’ll want to try for a delicious culinary exploration.  Cornmeal pancakes are a little crispy on the outside and moist on the inside.  The caramel sauce and blueberries adds a nice light sweetness that compliments the pancakes perfectly.

These are so easy to whip up for a breakfast or even a brunch party.  Just make a few dozen and stack them up on top of each other with a toothpick and everyone can grab their own stacker.  Serve with blueberries, whipped cream and some caramel sauce on the side or already on the stackers.  One to two pancake stackers is plenty for most people because they are so filling.  The P.A.N. cornmeal is what really gives them a unique texture and taste that everyone loves.  For a brunch get together idea I like make these cornmeal pancake stackers and have other fruits to serve with them like bananas, strawberries and anything you would eat with regular pancakes.  You can also use different varieties of fruit sauces or even maple syrup too.  Then your guest will have plenty of option to choose from.

I don’t recommend substituting the P.A.N. cornmeal with typical yellow cornmeal.  P.A.N. Cornmeal is the number one cornmeal in South America and is not like the kinds we usually have available in the USA.  P.A.N. Cornmeal has existed for many years, but is only recently making its way into kitchens in the USA.  Of course corn is native to the Americas, but due to its rich nutrients and versatility, cornmeal is a staple in countries all over the globe.  I have been the P.A.N. cornmeal for various dishes and have been impressed with its versatility.  I love the way the P.A.N. cornmeal worked in these pancakes!

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Yield: 18 pancakes

Cornmeal Pancake Stackers with Caramel Sauce and Blueberries

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Ingredients

• 1 cup P.A.N. cornmeal, do not sub with yellow cornmeal
• 1/2 cup all purpose flour
• 3/4 tsp . baking soda
• 1 1/2 cups milk
• 1 egg beaten
• 1 tsp . vanilla
• 1 Tbsp . sugar
• butter for pan, Around 3 Tbsp.

Instructions

1. Mix dry ingredients into a large mixing bowl. Slowly mix in wet ingredients starting with the eggs. The mixture will be much thicker than typical pancake batter. Heat griddle or non stick pan on medium heat. Add just enough butter to cover the bottom of the pan and when it bubbles it's ready for the batter. Take a spoon and spoon out small dollops of the batter on the pan and let cook for around a minute or until the bottom is golden brown. Flip to the other side and press the pancake down to make it more of a round shape. Cook until the second side is golden brown and then take off the heat and let cool on a plate. Repeat with the rest of the batter until finished. Stack them 3 pancakes high and stick a long toothpick inside if desired. Optional: Add your favorite caramel sauce, blueberries and whipped cream. These will go great with most berries. Makes around 18 pancakes and 6 pancake stackers.

Nutrition Information

Yield

18

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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Be sure to keep some extra caramel sauce on hand for those that like it a little sweeter.  I always serve these with a little whipped cream and lemon zest is a nice touch too.  You really can’t go wrong with these quick and easy cornmeal pancake stackers!  For a wide variety of recipes using P.A.N. Cornmeal, visit the P.A.N. Tumblr page.

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