Sweet Pea Corncake
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“These little pancakes are a great grab and go breakfast with a little kiss of sour cream. A basic southern cornbread with the addition of pumpkin and black eyed peas are cooked pancake style in a hot skillet with coconut oil makes for a delicious, nutritious treat. Great as a breakfast treat or as a side dish, Make up a batch and refrigerate leftovers. yum.”
Sweet Pea Corncake
0 recipe photos
READY IN:40mins |
|
YIELD:16 4" pancakes |
UNITS:US |
Ingredients Nutrition
- 1 cup cornmeal
- 1 cup flour
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1⁄4 cup butter, melted
- 0.5 (16 ounce) can pumpkin puree
- 0.5 (16 ounce) can black-eyed peas, drained
- 1 teaspoon sour cream (optional)
- 1 tablespoon maple syrup (optional)
Directions
- in large bowl, combine and mix dry ingredients.
- in second bowl, combine wet ingredients, pumpkin and black eyed peas.
- add wet mixture to dry mix and stir until well combined, mixture should be thick.
- heat coconut oil in skillet.
- put 1/4 cup batter in hot oil and cook as you would pancakes, flipping when bubbles form around edge.
- serve with dollop of sour cream or maple syrup.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Sweet Pea Corncake