crispy cornmeal pancakes

★★★★★ 5 Reviews
AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

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 Reviews
serves 4
method Stove Top

Ingredients For crispy cornmeal pancakes

  • 1 c
    cornmeal
  • 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
    sugar
  • 3/4 tsp
    salt
  • 1 c
    milk
  • 1/3 c
    heavy cream
  • 1 lg
    egg
  • 1 Tbsp
    vegtable oil

How To Make crispy cornmeal pancakes

  • 1
    Combine 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.
  • 2
    Heat 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.
  • 3
    When 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.
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