Prep 20 mins
Cook 25 mins
The healthiest pancakes your kids will LOVE. I felt somewhat guilty serving 'cake' to my kids for breakfast and found this recipe. Even my 2 year old gobbles up at least two or three of em!! I freeze the leftovers between wax paper and pop them in the toaster for quick serving.
- 314.66 ml cornmeal
- 295.73 ml flour
- 4.92 ml salt
- 2.46 ml baking soda
- 473.18 ml buttermilk (or 2 cups of milk with 2 tbsp. vinegar in it)
- 2 eggs
- 59.16 ml butter or 59.16 ml margarine
- place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
- pour batter on lighty greased pan or griddle.
- flip when suface bubbles appear.
- Serve with maple syrup or regular pancake sryrup.
Great recipe! We chose these to serve smothered in chili and cheese for dinner. I remembered having pancakes like this when I was growing up. Found this nice recipe to be just what I was looking for. Thanks for posting
Dh and I both loved these pancakes. The cornmeal gives them a distinctive taste that we thoroughly enjoy. I froze them as recommended and Dh pops one in the toaster for his breakfast before work.
For some reason, my pancakes came out very dry. I made the recipe. I have a problem with my cornbread coming out like that, too. The idea is good though. I may try adding more flour in proportion to cornmeal, another egg, or adding some fruit for more moisture. I'll also study the other cornmeal pancake recipes for ideas. The flavor was fair enough but the dryness detracted from my enjoyment.