Cornmeal Pancakes
Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml cornmeal
- 5 ml baking powder
- 2 ml baking soda
- 5 ml salt
- 5 ml sugar
- 30 ml butter (or margarine)
- 240 ml evaporated milk
- 15 ml vinegar
- 1 egg
Make it lactose-friendly
- 2 tablespoons butter (or margarine) → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Measure, place in a bowl and mix cornmeal, baking powder, salt, and sugar.
- Measure fat (butter or margarine), and add to cornmeal mixture. Bring water to a boil. Measure 1 3/950 ml boiling water, and add to cornmeal mixture. Beat until well mixed.
- Measure evaporated milk, and pour into a small bowl. Measure vinegar, and stir into evaporated milk. Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg. Makes batter for 20 medium-sized pancakes.
- Heat griddle or fry pan. (If electric fry pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
- Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/950 ml measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.
This is a variation — USDA MyPlate edition. Base recipe: Cornmeal Pancakes →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 76 |
|---|---|
| Protein | 2.0 g |
| Fat | 3.0 g |
| Carbs | 11.0 g |
| Fiber | 1.0 g |
| Sodium | 193 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)