"Old-fashioned corn meal pancake type corn bread. My mother's best friend who owned a little terrific hole in the wall restaurant gave me this recipe. I think it is wonderful." — gigi
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egg, slightly beaten
These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili.
This recipe is...interesting. But surprisingly good when topped with the right toppings! I was a little taken aback by how they cooked up - not like a real pancake at all! I was very leery to try these, but I topped them with some berries, whipped cream and pure maple syrup and I can honestly say these were amazing with those toppings! These cakes just soaked up the syrup and berry juices so each bite was sweet and delicious! Reminds me ever so slightly of the pancakes that my Grandma made when I was growing up - thin and absorbent!
I thought these were scrumptious! Unfortunately, my 4 kids (super-picky eaters, aged 3-9) wouldn't eat them, so I only gave them 4 stars. I would have given them 5 stars for myself. They were yummy! I did cook them in olive oil instead of cooking spray and had to cook them for a few minutes longer on each side. I ate them with butter only, and they were wonderful and savory.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 39
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