Batter Cakes

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
Serving size has been adjusted!
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

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  • 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 7
  1. 7 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 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...

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Most positive
Least positive
Newest

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 tr...

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!

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...

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...

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