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.
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.
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!
Corn Meal is drying to recipes and this is why flour is used usually 1:1 ratio. I lowered some of the cornmeal and added 1/4 cup applesauce instead of using oil. I added Agave Nectar for sweetener. The pancakes brown very nicely, and are medium heavy, not light and fluffy. I gave 3 stars as I don't think I will make these again as the taste was just so-so. But adding blueberries would perk them up some.
These were so dry. They needed some oil or butter to make them palatable. I would have preferred making a corn muffin out of it.
Excellent recipe!!! Great crispiness, and I did add about a tsp of oil. I also added a 1/2 cup kernel corn (you can use fresh off the cob or canned is good, too). Thanks for a great treat!!!
yummy. I followed the advise of the reviewer that suggested 2T of sugar, 2-3T and salt. I added 1/3t of salt (I tripled the recipe). I will make this recipe again.
I've been looking for a good cornmeal pancake recipe for a long time. And after I added 2 Tbsp of Sugar, 1 Tsp of Salt, and 2 or 3 Tsp of oil, I think I found it.
I added the 1 Tbsp sugar as suggested for sweetness, but I felt these pancakes weren't sweet enough. It probably wouldn't matter as much if you put syrup or butter on top, but I like to eat my pancakes plain.
Very delicious, they are very filling. I made mine vegan, using soured soy milk (add lemon juice), 4 tbsp oil and 1/4 cup applesauce instead of the egg, I also added some cinnamon and chopped walnuts. I also used whole wheat flour instead of white, served with blueberry sauce. I would definitely make them again, thanks so much for sharing this recipe!