Reviewed: May 19, 2012

Made these this morning- Everyone wanted more and to give it more than five stars!

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Reviewer:

justacrackedpot

Cooking Level: Intermediate

Home Town: Scarborough, Maine, USA

Living In: Fitchburg, Massachusetts, USA

Reviewed: May 16, 2012

Nice. They have a beautiful golden hue and fluffy texture, perhaps because I added more b/p and b/s. No buttermilk so I soured milk with a T. of vinegar. It was a surprising change from cornbread and my family enjoyed it. Thank you.

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Reviewer:

hope03

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Orange, California, USA

Reviewed: Mar. 11, 2012

Absolutely brilliant recipe. I left out the butter and sugar and used milk with 1tbls vinegar instead of Buttermilk. Cooked like a dream, super fast and tasty. We added maple syrup and butter at the table.

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Reviewer:

purplebecca

Reviewed: Feb. 21, 2012

Made these for the family tonight..they loved them:) The only changes I made was to use ubleached flour and raw sugar. Thanks for sharing!

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Reviewer:

love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

Reviewed: Jan. 22, 2012

Nah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy. review by a nine year old well i would eat the pancakes if it was my only option but if i didnt have to i wouldnt

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Reviewer:

Suzanne

Reviewed: Dec. 31, 2011

Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crunchy crust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!

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Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Dec. 1, 2011

Delicious recipe! I'm keeping this! A couple things I did wrong (not because the recipe told me so!) that I wanted to share, just in case: *Don't mix the butter in with the flour and cornmeal first! If you do, you'll get lots of little lumps of cornmeal/butter floating in floury milk. I don't know HOW I thought this would work... but it was not good. I blended the sucker with a submersion blender and then it was all good. *Coarse, stone-ground cornmeal makes for VERY crunchy pancakes! Again, this problem was mostly solved by the submersion blender - but next time I'm sticking to something finer ground. The batter doesn't cook for as long as cornbread, so I think the cooking time doesn't give the really coarse cornmeal grains a chance to soften. Those mistakes were my own, though, and not the recipes's - these suckers taste delicious! Thank you!

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Reviewer:

Sinopa2

Home Town: Shoreline, Washington, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Nov. 21, 2011

This recipe is fabulous as is! Since we tried it, we've made these once a week (it's been several weeks). I always think I'll just save the leftovers in the freezer... yeah. No leftovers. **tip** Sometimes I save time by mixing all the dry ingredients together the night before, cover and leave them on the counter. In the morning, I just preheat the pan while I mix together my 3 wet ingredients and breakfast is on in no time!

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Reviewer:

blueavocado

Reviewed: Oct. 18, 2011

Prepared exactly as written...not horrible but not something we'd like again. I didn't find it overly cornbread tasting nor too sweet, we just didn't like the texture, taste was so-so...not what we were hoping for.

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

I made these tonight with minor changes...I read some reviews that said they were a little sweet, so when I doubled the recipe instead of doubling the sugar, I used the original 2 Tbsp as instructed. I also changed the flour to 1 cup of all-purpose flour, and 1/2 a cup of Masa flour (for making tamales) and used the full 1 1/2 cups of yellow cornmeal. They were delicious and went perfectly with the soup I made for dinner. I'll be making these again! If I hadn't doubled the recipe, I would have used 1/2 cup all-purpose flour, 1/4 cup Masa flour, and 3/4 cup cornmeal. That would be in keeping with what I did tonight. (oh, and only use half the sugar for a less sweet pancake). This was just what I was looking for - thank you for posting the recipe!

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