Cornmeal Hotcakes Recipe

5 1
Cornmeal Hotcakes Recipe
Cornmeal Hotcakes Recipe photo by Taste of Home
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Cornmeal Hotcakes Recipe

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5 1
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My family loves the taste and texture of corn bread, so I knew I had to try this recipe. I hope your family enjoys these golden hotcakes as much as my family does!
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 30 min.

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 tablespooons vegetable oil
  • 1 egg, separated

Directions

In a bowl, combine cornmeal, flour, baking soda, sugar and salt. In another bowl, beat buttermilk, oil and egg yolk; stir into dry ingredients. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Originally published as Cornmeal Hotcakes in Cookin' Up Country Breakfasts Cookbook 1994, p40

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 tablespooons vegetable oil
  • 1 egg, separated
  1. In a bowl, combine cornmeal, flour, baking soda, sugar and salt. In another bowl, beat buttermilk, oil and egg yolk; stir into dry ingredients. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Originally published as Cornmeal Hotcakes in Cookin' Up Country Breakfasts Cookbook 1994, p40

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