Cornmeal Pancakes
"I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007"
photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄3 cups all-purpose flour
- 2⁄3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1⁄3 cups milk
- 1⁄4 cup canola oil
- pancake syrup
directions
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
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Reviews
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I made these pancakes this morning. It was an excellent, reliable recipe, with great flavor, texture and rise. I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc. I'll let you know how that works!<br/><br/>Just a note to those in low-humidity areas: the batter was a little thick, so next time I may add just a little more liquid to the recipe. I live in the desert, so our flours hold less moisture than in other regions. -
I've been cutting the recipe in half when making these. I found the batter was too thick with only 2/3 c of milk, but when I tried it a second time with 1 c milk (for half the recipe), the consistency was just right. -
These are hands down my new favorite pancakes! The cornmeal gives them a great texture and they're not overly sweet, which is always a plus for breakfast. I lived them! -
I used corn flour and it turned out great. -
My husband and I both really enjoyed this recipe. It is VERY tasty and easy to make. This will now be my go to corncake recipe. :D
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Tweaks
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I make cornmeal pancakes for my family once a month. I soak my cornmeal in 1 cup of boiling water for 10 minutes to soften covered with a towel.
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We were out of Milk, so I used •Butter Toffee Coffee Creamer. We did not have Canola Oil, so I used •Coconut Oil. The Pancakes turned out DELICIOUS, no syrup needed. -Emily McDonnell
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I made these with gluten free all purpose flour and almond milk, and they were excellent!
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Increased the amount of milk.
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I used Robin Hood gluten free flour, butter instead of canola oil, 1 tsp cinnamon need to increase the milk by approx 1/3 of a cup also added 1 tsp of vanilla. These turned out crispy and fluffy we enjoyed them very much .
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RECIPE SUBMITTED BY
I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.
