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Batter Cakes

Sherrie Baker

"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."
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Ingredients

15 m servings 81 cals
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
  2. Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

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Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

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.

Most helpful critical review

I didn't have buttermilk so used milk with vinegar. Watery batter and impossible to control on the griddle. If you make it as written be sure to use buttermilk itself and full fat at that to hel...

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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.

Tried it as stated, but as others had found batter was runny. I added 2/3 cup flour to the batter and it behaved nicely. This recipe would be great with corn and/or jalepeno's added too!

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 tr...

I didn't have buttermilk so used milk with vinegar. Watery batter and impossible to control on the griddle. If you make it as written be sure to use buttermilk itself and full fat at that to hel...

I made these. I used the suggestions of another user of adding 2/3 cup of flour mine was baking gluten free flour. It was very thick so the hubby added some maple syrup and it was perfect. Will ...

I used 1 tablespoon of vinegar and enough whole milk to make a cup. Husband loved them.

A perfect all corn (gluten free!) pancake. These are very light. I made them to go with chili. Could easy add some onion, or cheese for a more savory complement to fish, pork chops.

If you add have corn flour and half corn meal it works better. -Kat

I did not care for this recipe. While the cakes tasted alright the problem is the batter is all liquid with a little bit of cornmeal. Controlling the batter while cooking it is difficult and the...