Corn Meal Pancakes

Corn Meal Pancakes

17

"Liven up your breakfast or brunch with these hearty cornmeal pancakes."
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Ingredients

25 m servings 124 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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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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  1. COMBINE corn meal, honey and salt in medium bowl. Slowly stir in boiling water. Cover; let stand for 10 minutes. Stir in flour, baking powder and cinnamon just until blended.
  2. COMBINE egg and evaporated milk in small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto heated, lightly greased griddle or skillet; cook for about 1 minute or until bubbles appear. Turn; continue to cook for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve warm with maple syrup.
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Reviews

17
  1. 22 Ratings

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Most helpful positive review

A nice twist to making traditional pancakes! I changed a few things in the recipe to fit diet and what ingredients I had laying around: I used skim milk instead of evaporated (use a little less ...

Most helpful critical review

These were just okay... I will make them again, but will add sugar and more honey.

A nice twist to making traditional pancakes! I changed a few things in the recipe to fit diet and what ingredients I had laying around: I used skim milk instead of evaporated (use a little less ...

This was the first time I've tried cornmeal pancakes and they were excellent! Very easy, too.

This is a really good recipe. I used white cornmeal the second time and it seemed to be a bit lighter. Also I used 2% milk and added a bit more liquid than the recipe called for. I did not put ...

These were delightful. I used whole milk and skipped the cinnamon just because I was looking for a "savory" side dish. They fried wonderfully in olive oil and were nice just spread with butter.

This recipe is great. I followed the recipe and I chopped up two vegi sausage patties and added them to the batter. It made a heartier more flavorful pancake that I was more in the mood for. The...

I followed this recipe exactly as written and they turned out wonderful. I made "silver dollar" size pancakes and served them with butter as a side with a spicy main course. I will try this agai...

The recipe was a blast to make, and it was so quick. I altered it slightly and added fat free evaporated milk instead of 2% and they were just as light and fluffy as any pancakes I've ever made....

Pretty tasty. I liked the slightly coarser texture that the cornmeal gives it, but they were a little on the heavy, dense side. I did use regular milk instead of evaportated, because I was out o...

Easy and a really good taste. They are substantial without feeling like lead in your stomach. Good for cold mornings.