Cornmeal and oats in the batter give the pancakes an unexpected crunch and helps them keep their structure. Bound together by soft, spreadable cream cheese that makes syrup superfluous, it’s a one-hand breakfast for late risers.
|6 ounces all purpose flour (1 1/3 cups)||1 teaspoon baking soda|
|2 ounces cornmeal (1/3 cup)||1 1/4 cups buttermilk|
|1 ounce rolled oats (a scant 1/3 cup)||1/4 cup canola or vegetable oil|
|3 tablespoons granulated sugar||2 large eggs|
|1 pinch kosher salt||8 ounce block cream cheese, softened|
|1 teaspoon baking powder||1/2 cup maple syrup|
Grind the flour, cornmeal and oats in a food processor for 1 minute. Add the baking powder, baking soda, sugar, and salt and pulse for 5 seconds to combine. Pour into a large bowl.
In a separate bowl, whisk the buttermilk, oil and eggs together until homogenous. Stir into the dry ingredients until just combined.
Drop the batter in 3-inch rounds onto a preheated nonstick griddle. Flip when the tops of the pancakes turn from shiny to slightly matte, with a few bubbles appearing.
Beat the cream cheese and maple syrup together with an electric hand mixer until smooth.
Spread a layer of cream cheese across one side of a pancake, then top with another pancake for a portable breakfast sandwich. Wrap and refrigerate until ready to eat—it’s tasty both cold or at room temperature.
To store pancakes for future use, freeze between sheets of waxed or parchment paper, or in a single layer on a baking sheet before wrapping in foil or transferring to freezer bags. Thaw in the fridge or reheat directly from frozen in a toaster oven at 350° for 7-10 minutes.
The maple-cream cheese spread will keep in the fridge for about a week.
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