Crispy Cornmeal Pancakes

Wendy Rusch


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

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  • 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

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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About Crispy Cornmeal Pancakes

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

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