Fruity Cornmeal Pancakes

Baby Kato


A very tasty breakfast when served with fried bacon and a coffee.

I hope you will enjoy this delicious treat.

You can serve with the syrup or simply garnish your pancakes with a dusting of icing sugar if preferred.

When making the sauce, add sugar and water to your preference, I like it chunky, if you don't, you can strain it.


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2 - 3
5 Min
20 Min
Pan Fry


  • 1/3 c
    yellow cornmeal
  • 1 c
    all purpose flour
  • 4 Tbsp
    white sugar + 1/4 tsp ground cinnamon (mix well)
  • 2 tsp
    baking powder
  • 1/4 tsp
    sea salt, fine
  • 2 large
  • 3/4 c
    sour cream, or thick yogurt
  • 2/3 c
    heavy cream
  • 1/3 c
  • 1/4 c
    butter, melted, cooled
  • 1 tsp
    vanilla, pure extract
  • 1/8 c
    fresh or dried cranberries, chopped
  • ·
    butter for frying

  • 1/2 c
    blueberries/raspberries frozen
  • 1 - 2 Tbsp
    brown sugar
  • 1/3 c
  • ·
    (you can substitute syrup for a dusting of icing sugar, if you prefer)

How to Make Fruity Cornmeal Pancakes


  1. In a large bowl combine the first five ingredients and mix well.
  2. Into another bowl, add the eggs, sour cream or yogurt, the heavy cream, water, butter and the vanilla extract, mix well.

    Add the chopped cranberries to the cream mixture.
  3. You want to gently stir the liquids into the flour mixture, just until moistened. (Or they may be tough)
  4. Heat and grease your pan or griddle and pour 1/4 cup of batter onto the pan for each pancake.

    Cook for 3 - 4 minutes then flip and cook for another 2 minutes until golden brown.
  5. For the Sauce: Combine berries and sugar over medium heat; stir frequently, breaking down the larger berries.

    Cook until the berries are slightly soft adding a little water if necessary.

Printable Recipe Card

About Fruity Cornmeal Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Canadian

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