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    You are in: Home / Recipes / Cornmeal Pancakes Recipe
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    Cornmeal Pancakes

    Cornmeal Pancakes. Photo by LUv 2 BaKE

    1/3 Photos of Cornmeal Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    LUv 2 BaKE's Note:

    These pancakes have a great texture, flavour and have a picture perfect presentation. The ratio of cornmeal to flour is high in these pancakes creating a nice almost crisp outside with a soft inside. Recipe created by me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine flour, baking soda and cornmeal.
    2. 2
      Add egg, buttermilk and vanilla.
    3. 3
      Stir until just mixed.
    4. 4
      Pour by 1/4 cup into a hot pan.
    5. 5
      Cook until bubbles appear, flip.
    6. 6
      Makes about 10 pancakes.
    7. 7
      I put 1 serving as one pancake.
    8. 8
      Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.

    Ratings & Reviews:

    • on June 04, 2012

      They weren't heavy at all, nice and light and fluffy. The recipe was easy to follow, simple ingredients and directions. They cooked up nicely. However, these weren't for us. My family never had cornmeal pancakes before. I thought we would really like them, we like pancakes and we like corn muffin. I do think they turned out like they were supposed to. They just weren't for us. Thank you for a simple, easy recipe that allowed us to try something new. Like they say, you never know unless you try.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2011

      55

      I made the recipe as posted, with buttermilk, adding 1 teaspoon of salt and a Tablespoon of sugar, since I knew I'd be eating them without syrup. I needed to add 1 Tablespoon of flour for the right consistency -- but my eggs are extra large and that might have made a difference.
      Using 1/4 cup measure I got 7 pancakes.
      They were wonderful -- light, fluffy and tasty. I didn't need oil, but I used a new skillet so nothing sticks yet.
      I will definitely make these again! They'll also be great for when I'm craving a cornmeal muffin, but don't want to take the time to make them. I can't wait to try the leftovers with grape jelly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2010

      55

      Awesome simple savory pancakes. I used soured soy milk and did add about 1/2 tsp. salt after tasting the batter, but I didn't add any sweetener (try tasting the natural sweetness of the cornmeal--you don't need sugar dumped in everything!). I didn't find oil to be necessary except a little butter for the griddle. Great hearty, filling breakfast! Thanks so much for posting...I see these going into the regular rotation!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Cornmeal Pancakes

    Serving Size: 1 (51 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 84.2
     
    Calories from Fat 11
    13%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 19.7 mg
    6%
    Sodium 135.3 mg
    5%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.4 g
    5%
    Protein 3.0 g
    6%

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