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Cornmeal Pancakes Recipe
Cornmeal Pancakes Recipe photo by Taste of Home

Cornmeal Pancakes Recipe

Read Reviews (21)
4.48 21
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup cornmeal
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1-1/3 cups milk
  • 1/4 cup canola oil
  • Pancake syrup

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.

Directions

  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
Originally published as Cornmeal Pancakes in Country April/May 2005, p51

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.

Reviews for Cornmeal Pancakes(21)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2014

Didnt work as pancakes at all! Hope they come out as muffins

MY REVIEW
Reviewed Feb. 10, 2014

These were soo good! I was really not expecting it to come out so well. I did add the 1 tsp of vanilla extract as many other reviewers suggest and I think it did help. The pancakes were not grainy like many things that have cornmeal and were a beautiful even brown. Will definitely make again

MY REVIEW
Reviewed Jan. 16, 2014

I thought they were great.I want to try them with brown sugar.

MY REVIEW
Reviewed Nov. 6, 2013

Great texture and taste. Makes a huge batch!! The left overs heated up great the next day. I popped them in the toaster oven on warm for 15 min and flipped half-way thru.

MY REVIEW
Reviewed Oct. 11, 2013

These were wonderful! But take note, it makes A LOT of pancakes! They are best hot off the griddle. We made on a night when serving chili and not wanting to heat the oven for corn muffins. I d id take the suggestion of adding a tsp of vanilla. Very yummy, melt in your mouth!

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