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I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals.
This recipe is:
Quick
Nutritional Facts 1 serving (3 each) equals 467 calories, 20 g fat (4 g saturated fat), 117 mg cholesterol, 1,063 mg sodium, 60 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Cornmeal Pancakes in Country April/May 2005, p51
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Reviewed on Jun. 05, 2013 by Helsi
Fantastic recipe! This was my first recipe using cornmeal and I'm very impressed with the flavour. As I was making this for my little boy, I halved the recipe, reduced the salt and used melted butter. I was a little worried when the liquid mixture was a bit lumpy because the butter had solidified, but they came out perfect. I put a little butter on my son's pancake and he gobbled it down. Definitely making this again, this weekend!
Reviewed on Oct. 07, 2012 by BrittMDltn
With the initial recipe, I found these to be too salty and a little eggy. I did decrease the salt after reading prior reviews but they were still too salty. With several modifications they were amazing:- doubled sugar to 4 tablespoons- 2 egg whites instead of whole eggs- 1/4 cup melted margarine instead of oil- 1 tsp vanilla- i added maybe a tablespoon extra of milk and a tsp extra of margarine to compensate for the omitted egg yolks
With the initial recipe, I found these to be too salty and a little eggy. I did decrease the salt after reading prior reviews but they were still too salty. With several modifications they were amazing:
- doubled sugar to 4 tablespoons
- 2 egg whites instead of whole eggs
- 1/4 cup melted margarine instead of oil
- 1 tsp vanilla
- i added maybe a tablespoon extra of milk and a tsp extra of margarine to compensate for the omitted egg yolks
Reviewed on Jul. 29, 2012 by UnhappyTransplant
I thought these were really good. My husband didn't care for them as much, but he has his own recipe that he likes to make for pancakes.I would definitely make these again. I put a little butter and grape jam on mine instead of pancake syrup. They were nice and thick and yummy. :D
I thought these were really good. My husband didn't care for them as much, but he has his own recipe that he likes to make for pancakes.
I would definitely make these again. I put a little butter and grape jam on mine instead of pancake syrup. They were nice and thick and yummy. :D
Reviewed on Apr. 28, 2012 by pambklyn
These are great -- very light and tasty! Really nice fluffy texture. I made them with "Skim plus" milk and about 3/4 tsp of salt, but otherwise followed the recipe to a T. They remind me of my favorite pancakes at Cafe Luluc on Smith St in Brooklyn. Yum!
Reviewed on Jan. 29, 2012 by Zaharaluv
The pancakes were very tasty ! They have an airiness to them with a hint of that cornbread taste that just make them delish!
Reviewed on Nov. 30, 2011 by KY_Cook
I LOVE these pancakes. They are light, but hearty. My whole family loves this recipe.
Reviewed on Sep. 07, 2011 by Brown0wl
Love this cornmeal pancake recipe! It is soooo delicious. I made a few changes and had positive results. My pancakes turned out light and fluffy. The only thing that I might do differently is add a bit more moisture. They were just a touch dry. Not really noticeable but I know they can probably be a little moister.My changes were: brown sugar instead of white and added vanilla and lemon extract. A teaspoon of vanilla and 3/4 of lemon. I also held back on the salt just a little.The trick to pancakes that are light and fluffy is just stirring until it is moist and still pretty lumpy and not stirring anymore at all. 1/3 measuring cups make great sized cakes.
Love this cornmeal pancake recipe! It is soooo delicious. I made a few changes and had positive results. My pancakes turned out light and fluffy. The only thing that I might do differently is add a bit more moisture. They were just a touch dry. Not really noticeable but I know they can probably be a little moister.
My changes were: brown sugar instead of white and added vanilla and lemon extract. A teaspoon of vanilla and 3/4 of lemon. I also held back on the salt just a little.
The trick to pancakes that are light and fluffy is just stirring until it is moist and still pretty lumpy and not stirring anymore at all. 1/3 measuring cups make great sized cakes.
Reviewed on Jun. 25, 2011 by gaarafangirl54
Sweet and salty. They were nice but not as fluffy as I wanted them to be. But I will still make again!
Reviewed on May. 28, 2011 by Troyellen
This is the same recipe I have used for over 35 years. But, forget the syrup. Spread on the butter and eat like a piece of bread with chili, stew or a pot of beans.
Reviewed on Nov. 02, 2010 by alleyoop1621@yahoo.com
I love these pancakes. I thought they would be heavy,but so light and fluffy. Ther better then the box mix. I will make these again.
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