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What delightful pancakes--crunchy on the outside and tender on the inside! My husband and I had these for supper last night and we both really enjoyed them. I cut the recipe in half for the two of us. And I used whole grain pastry flour for the flour, half butter and half light olive oil for the butter/margerine, and I added one tablespoon of brown suger (this recipe looks a lot like a cornbread recipe minus the sugar--and I like some sweetness in my cornbread, so I figured it would be good here too). The results were so tasty that this recipe is destined to become a favorite--thanks integrity1st!!
I tried making these pancakes non-dairy by substituting the buttermilk for oat milk with vinegar. The vinegar obviously would not curdle oat milk, but maybe it added some flavor. I also used safflower oil instead of butter and then tossed in some blueberries. They came out light and yummy.
Sometimes we like pancakes for dinner and these fit the bill. Both kids, even my fussy 11yo enjoyed them. They were surprising filling, light and tasty, even though they did not rise much. Will definitely move to my keeper file
These were good, but not exactly what I was hoping for. They were not a sweet pancake and didn't have as much of a cornmeal texture as I would have liked. I got 16 saucer sized pancakes. They were soft and moist and would make a great addition to a meal, but I preferred the Cornbread Pancakes Cornbread Pancakes, for breakfast. Thanks integrity1st, I will try these with some chili, cheese and sour cream.
My pancakes didn't end up as fluffy as the picture, but that was probably bcz I used whole wheat flour. My kids liked them, which really is something. They've been so finicky lately with everything I try! I don't prefer maple syrup, so instead I put some margarine on and some strawberry preserves. Boy was that good! The only change I made was to use 2 1/2 Tbs olive oil for the butter.
Just got done eating these. Very good. I was told to save this so we can have it again! Only change was added 1 t sugar.
These were a great change from the usual pancakes; a lot like a pancake version of corn meal mush with the syrup over it. It went over well with the kids even though they were skeptical at first. I think they would also be great as a savory base; will try that next time. Thanks for posting!
Very good! I expected more like cornbread, but was lighter with nice texture. Served with pan-fried ham slice and maple syrup. Yum! Thanks for posting!
I made these for brunch today, just as written, very tasty. The slightly earthy flavor was very satisfying. I got 20 2-3" diameter cakes out of this and am going to freeze the rest as suggested. The flavor and texture of the cornmeal makes for a very versatile cake. We ate these with two different toppings, one sweet and the other savory. First we spread them with a little plain yoghurt and strawberry jam. Then we came up with the idea of topping a plateful with fried eggs that had been cooked with a little chopped green onion, cracked black pepper and a little cheddar cheese shredded over the top, and a dash of habanero chili sauce. Both complimented the pancakes very well, though overall I think we preferred the savory topping (takes some "healthy" points off, though!). In future I would want to try this "huevos rancheros" style, adding some refried beans or maybe some black bean and corn salsa, with the pancakes substituting for tortillas. I also might try cooking a sprinkling of chopped green (roasted) chiles into each cake. Will be making this many times, I'm sure, thanks for the recipe!