Breakfast and Brunch Recipes
Jiffy Cornbread Pancakes
Rich Jiffy Cornbread Pancakes are made with buttermilk. These pancakes are the basis for a delicious meal any time of the day. So easy...so yummy!
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 eggs
- 1 cup buttermilk
- 3 to 4 tablespoons butter, divided
- Syrup for topping the pancakes
Instructions
- Heat the skillet to 365 degrees F.
- In a medium size bowl, add the Jiffy Corn Muffin Mix, flour, baking powder, eggs and buttermilk; mix well.
- Add one tablespoon butter to the hot skillet and let it melt, covering the bottom of the skillet.
- Scoop about 1/4 cup pancake mix into the skillet to create a pancake and let it cook. Cook until the top of the pancake begins to bubble up.
- Flip over and cook for 2 to 3 more minutes.
- Remove from skillet to a serving plate, and top with the remaining butter and some syrup.
Attribution
Photo credit: (c) Can Stock Photo / bhofack2