Kentucky Lace Cakes Recipe -
Kentucky Lace Cakes Recipe
  • READY IN 15 mins

Kentucky Lace Cakes

Recipe by  

"These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
  2. Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
  3. Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.
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Reviews More Reviews

Dec 18, 2011

This is what we call lacy cornbread in south Ga. It is a southern recipe that is supposed to be as thin as paper (almost) hince the lacy reference. Crispy on the edges and thin. Very good if done correctly!!

Dec 16, 2011

Too much liquid to make into pancakes as they do not hold their form. Suggest they add liquid to the cornmeal mixture up to the 1-1/4 c. milk to proper consistency. This might be good for someone who can not tolerate gluten if adjusted. Also, definitely needs sweetening up either by adding sugar to recipe or pouring syrup on pancake.


7 Ratings

Dec 26, 2011

Great flavor! I love these because they don't need added sweetness, they are fine the way they are!

Dec 28, 2011

I made these to go with beans. I really liked them but my kids not so much. I followed the recipe exactly. I'm not sure I had them thin enough but they were really good. I do think I might add just a tad bit more salt if I make them again. Thanks for the recipe!

Sep 30, 2012

The taste was very good. This recipe can be paired with savory dishes or sweetened up to be served on their own for breakfast. For my first go, I did sweeten up the batter with 2 1/2 tablespoons of sugar. It worked well for a breakfast dish. The only annoyance was that the batter was super thin and spread quite a bit. It made it difficult to cook more than one cake a a time.


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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