crispy cornmeal pancakes
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
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup cornmeal
- 1/2 - 1 cups flour, depends on how thick you want them...more flour for a more cake like pancake, and less for a more crispy pancake.
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup milk
- 1/3 cup heavy cream
- 1 large egg
- 1 tablespoon vegtable oil
How To Make crispy cornmeal pancakes
-
Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Pancakes
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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