Name: Cornmeal Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 1/3 cups 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

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. From The Best Of Country Cooking 2007

Cornmeal Pancakes

all-purpose flour

cornmeal

sugar

baking powder

salt

eggs

milk

canola oil

pancake syrup

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.

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.

I made these pancakes this morning.  It was an excellent, reliable recipe, with great flavor, texture and rise. I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc.  I'll let  you know how that works!<br/><br/>Just a note to those in low-humidity areas:  the batter was a little thick, so next time I may add just a little more liquid to the recipe.  I live in the desert, so our flours hold less moisture than in other regions.

Cornmeal Pancakes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 4

Cost: $8.63 /serving

Author : The Daycare Lady

Ingredients

Instructions

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