Crispy Cornmeal Pancakes

Wendy Ruscjh


This is a yummy little variation from your normal pancake. I have no idea where this recipe came from, probably a magazine...I know I've had it over 25yrs...
If you make the thinner batter (less flour and a T or 2 more of milk) you can fry these into crispy little wafer cakes...My daycare kids prefer the more cake like version with syrup, so thats usually what I do...but for just family, I do them crispier. I have even made them into breakfast sandwiches by making them the crispier way, with egg and bacon! YUM

★★★★★ 5 votes
Stove Top


1 c
1/2 - 1 c
flour, depends on how thick you want them...more flour for a more cake like pancake, and less for a more crispy pancake.
1 Tbsp
baking powder
2 Tbsp
3/4 tsp
1 c
1/3 c
heavy cream
1 large
1 Tbsp
vegtable oil


1Combine cornmeal, flour, baking powder, sugar, salt and set aside. Whisk together milk, cream, egg and oil. Stir milk mixture into dry ingredients until just smooth.
2Heat a skillet over medium-medium high heat, you can fry pancakes in 1/4" of oil or spray pan with pam, a dollop of butter works as well.
3When pan is hot, spoon batter into pan, spread a little, turning when edges are brown.
If batter becomes to thick, thin with a little milk.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy