Reviewed: Nov. 1, 2009

Love the crunch of the cornmeal, but my husband and I agreed that they needed more sweetening. It seemed like there was something missing.

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Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 22, 2009

A great alternative to standard pancakes. Have served for breakfast with maple syrup or honey. Have also used as a savory pancake along with pork green chile or meat/veg mixtures (similar to tomales) topped with cheese, salsa, sour cream, etc. I have found that starting with a hot cast iron pan/griddle (and we also use butter to prevent sticking) adds a crisper texture that is key for the savory style.

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jdca5033

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Oswego, Illinois, USA

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Reviewed: Jul. 19, 2009

I guess I was the only one who did not love this recipe. The pancakes looked great, cooked easily, and the texture was perfect. I didn't have any problems with a thin batter like some people reported. But the flavor was bland and salty. 1 teaspoon of salt is far too much. They did not go well with the maple syrup I served them with. I think these have potential, if you decrease the salt by half and up the sugar. Or, if you add corn kernels, salsa, and cheese and keep the 1 teaspoon of salt, they'd be good as savory pancakes.

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Stumbler02

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Reviewed: Jul. 14, 2009

I enjoyed this recipe. The pancakes turned out moist, fluffy, and delicious and it was an easy recipe.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 30, 2009

didn't use the pine nuts, did use yellow corn meal, and bleached AP flour, I've never heard of blue corn meal. The texture was a bit odd. The flavor was good, but the texture was just off to me.

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cooksfor6

Cooking Level: Intermediate

Living In: Columbus, Montana, USA

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Reviewed: Jun. 6, 2009

Love these. Followed the suggestion of using honey instead of sugar and that was great. As with many, I use yellow corn meal. I make these often. I've only made with pine nuts once and didn't care for the added value versus extra expense. They are great with blueberries though.

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iamchrismoran

Cooking Level: Expert

Home Town: Barre, Vermont, USA

Living In: Burlington, Vermont, USA

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Reviewed: May 16, 2009

Made with regular ol' cornmeal and a bit of yogurt for some of the milk and left out the pinenuts but otherwise followed exactly -- yum! I've been making a lot of pancakes lately for my 10-month-old daughter (no molars = somewhat limited options) so try to mix things up and this was a fabulous recipe to add into the rotation. Light, fluffy and flavorful.

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PEANUTPUTTER

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 14, 2009

so delicious! I LOVE the taste & texture of conrmeal and these just really hit the spot. this recipes makes a lot too, and their really only around 80 calories each! :)

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Frankenstein

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Susanville, California, USA

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Reviewed: Apr. 5, 2009

Better than regular pancakes. The pancakes were delicious.

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

These were very good. I skipped the pine nuts and didn't replace them with anything (don't like them). I also skipped the last mixing step--I combined my baking powder with my boiling water/cornmeal mixture, stirred it to get it nice and wet, then added my egg mixture, then finally all the flour. They worked out great :) We had them with fresh bananas, peanut butter, & fruit syrup. I do not advise using chunky peanut butter on pancakes :( The little peanuts make an awful presentation!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 15, 2009

Very good, but I made some changes. Used yellow cornmeal, a mashed banana instead of butter, and all milk instead of using water. I mixed all the dry ingredients in the bowl, then added the wet ingredients - cut down on the dirty dishes. It turned out very well, and I'll definitely make again.

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jae

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Wow, these were better than I thought. I used yellow cornmeal - I did not have any bluecornmeal on hand. My youngest son loves pancakes and he was asking for more.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Dec. 28, 2008

I've never had cornmeal pancakes, but I thought they sounded tasty and would be a nice brunch alternative to regular pancakes. I didn't have blue cornmeal so I substituted yellow. I cut the salt in half (as I do with all recipes)and omitted the nuts. I also traded out vegetable oil for the butter. I used yogurt instead of the milk because I thought it would not only make the batter less runny, as other reviewers had mentioned, but the acid in the yogurt would react with the baking powder to give more rise. Although these weren't overwhelmingly corn-y, we did like the flavor. They came out light and fluffy. I think next time I make these I might add in some corn kernals and cheddar cheese and maybe serve with salsa instead of syrup for a more savory meal.

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peebsy weebsy

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

Thank you so much for this recipe!! My husband and I have been missing these since we had them in Santa Fe in the spring. This recipe is spot on! I didn't have pine nuts but it didn't need them! I lightened it up by using Egg Beaters, less sugar and skim milk. We've found our new favorite breakfast food. Thanks again!

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Cara

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

I found the batter to be rather runny, so next time I will probably add 1/2 c flour (whole wheat would be great, I think, as some of the other reviewers suggested). I also added two very ripe mashed bananas and some cinnamon to the recipe, and was very happy with the result - especially when my teenage daughter informed me they were 'the bomb'. Nice change of pace...happy eating!

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Fiona

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Nov. 10, 2008

Delicious! I used yellow cornmeal because that was what we had--it was great!

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Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: Oct. 16, 2008

Susbtituted yellow cornmeal without any problems. I plan to use white cornmeal next time, just for a different look!

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Allyson D.

Cooking Level: Expert

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 11, 2008

I don't know what happened, but these turned out really bad. They were very bland and not fluffy. I was very disappointed, as my brother was. I followed the directions to a T, but they weren't good at all.

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Sydney

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

These were yummy! The only change I made was that I used 1/4 cup of whole wheat flour for some of the flour called for and I used oil instead of melted butter. They turned out great and I served them with some leftover cinnamon honey syrup from the Taste of Home chocolate chip pancakes on this site. Went together perfect!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 18, 2008

Like most, I used yellow cornmeal. Also I added more sugar (well, splenda), used whole wheat flour, and did not add pine nuts. I will definately make this again, but I think next time I would add more cornmeal. Just weren't corny enough for me. But it was pretty good!

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Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

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