Crispy Cornmeal Pancakes
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
1/2 - 1 cflour, depends on how thick you want them...more flour for a more cake like pancake, and less for a more crispy pancake.
1 Tbspbaking powder
1/3 cheavy cream
1 Tbspvegtable oil
How to Make Crispy Cornmeal Pancakes
- 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.
- 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.
- 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.