Crispy Cornmeal Pancakes

1
Wendy Rusch

By
@AmmaWendy

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

Rating:

★★★★★ 5 votes

Comments:
Serves:
4
Method:
Stove Top

Ingredients

  • 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 large
    egg
  • 1 Tbsp
    vegtable oil

How to Make Crispy Cornmeal Pancakes

Step-by-Step

  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.

Printable Recipe Card

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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