Sweet Cornmeal Pancakes
photo by Caroline Cooks
- Ready In:
- 1 1⁄3 cups cornmeal
- 1 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 cups buttermilk (or 2 cups of milk with 2 tbsp. vinegar in it)
- 2 eggs
- 4 tablespoons butter or 4 tablespoons 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.
Questions & Replies
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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.
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Made these pancakes for breakfast today and my family gobbled them up! They are filling and had plenty left to freeze for a quick breakfast for my 2 y.o. I did make a few adjustments based on some reviews. I used more cornmeal than flour and halved the salt. I did'nt have buttermilk on hand so I did the vinegar and milk trick which worked out fine. I used butter instead of margarine and added 4tbs of brown sugar for some added sweetness(didn't make the recipe overly sweet at all). Some butter and syrup and YUM!! I think next time i'll throw in some blueberries or even try a savory version without the sugar and add some cheddar, mmmm....the possibilities! ;) Thanks for the recipe!