My family finds it weird that I don’t pour syrup over my pancakes. I spread butter over them, but syrup? No, thanks. Why not? Because I don’t like wet pancakes. Well, except for crepes and except when the syrup has chunks of fruit in it. Otherwise, if the pancakes aren’t sweet enough, I spread jam or jelly on top but no syrup. I’ve tried honey, very sparingly, once or twice but I still reverted back to my butter-only practice. Perhaps, it’s really an aversion for bottled pancake syrup. Maybe. Anyway, my usual butter-only practice applies whether or not the pancakes are plain, with fruits, made with flour only or even when combined with other grains like cornmeal.
Which now brings me to this cormeal pancakes recipe. If you think pancakes make a light breakfast, you haven’t had these cornmeal pancakes. Boy, oh boy, two of these babies and my husband surrendered. Based on a recipe from About.com’s Southern Food, the cornmeal is boiled prior to making the batter. You don’t get hard bits of cornmeal in your pancakes, which is good, but it also makes the pancakes heavier.
Ingredients:
Makes 12 pancakes.
1/2 c. of yellow cornmeal
1-1/2 c. of cold water
1-3/4 to 2 c. of milk (I used skim milk)
2 c. of all purpose flour
1/3 c. of sugar
1 tsp. of salt
1 tsp. of baking powder
3/4 tsp. of baking soda
1 egg, beaten
2 tbsps. of softened butter
In a small pan, stir cornmeal into cold water until no lumps remain. Bring to the boil, lower the heat to medium and cook for about five minutes.
Sift together the flour, sugar, salt, baking powder and baking soda.
In a large mixing bowl, pour in the cooked cornmeal. Stir in the butter. Pour in the milk, add the flour mixture and egg, and mix just until blended. The batter will be thick. The original recipe uses only 1-1/4 cups of milk but with only that much milk, the batter was not even pourable. The batter was droppable but did not spread during cooking. So, I added another half cup of milk to the remaining batter. The batter was still thick but with 1-3/4 cup of milk, the texture of the cooked pancakes was just perfect for me.
Smear the bottom of a frying pan with butter. Pour in 1/3 cup of the cornmeal pancake batter and cook for about three minutes per side.
Serve the cornmeal pancakes with more butter and — if you really must — pancake syrup.
Connie, yummy! I always have butter AND syrup. These look delish. Is there a cornmeal fever going round? I made cornmeal muffins last Friday!
There’s always cornmeal fever in my house hehehe We had corn dogs last week and I’m baking a batch of corn muffins a la Kenny Rogers later today for my daughter’s baon tomorrow.
hello Ms.Connie, do you buy the real maple syrup or the maple flavored syrup for your family? where do you find a good maple syrup?
They prefer corn syrup, actually.
Hi Ms. Connie,
Another interesting and seems idiot-proof recipe. Ask ko lang pinalamig mo ba muna yung cooked cornmeal bago mo hinalo yung ibang ingredients?
Hindi. I used it while still hot enough to melt the butter.
Hi Connie,where can i buy cornmeal? i tried looking it on supermarkets but to no avail…Btw,I like my pancakes with butter too.
I buy mine at Landmark and Unimart.
confused here..dont know wats the diference between baking soda and baking powder?
I tried looking for cornmeal at Landmark and could not find it. I went to the aisle where they have baking stuff, flour, cornstarch etc. I was told they don’t carry it. Is there a specific brand that I should tell them?
Alber’s.
Thanks! Will try looking for it again
It might be a SUPPLY issue because Alber’s cornmeal is imported.
Thanks,I’ll try Landmark.
i also prefer corn syrup over maple. but i can’t seem to find Karo syrup in SM supermarket and Landmark :’(
anyone who can tell me where i could purchase one please? many thanks!
Have you tried Unimart?
Hi! I have just enjoyed cooking your baked mac recipe. Thank you, my family enjoyed it too. I just want to ask if the skim milk you’re referring to in your cormeal pancake recipe is powdered or liquid? Thank you again and more power to you.
Liquid.
My husband bought powdered form of skim milk…is it okay to use this for your cornmeal pancake? How much water will I dilute? Thank you!
I don’t know if it’s an okay substitute.
Sometimes hi-top supermarket has cornmeal as well, even rustans supermarket. but as ms connie said, depends on supply.
tried this recipe but since i can’t find a cornmeal, tried substituting it with cornstarch, using your instruction. syempre it was a disaster, namuo un cornstarch while mixing it with the other ingredients. i was almost in the midst of throwing it away (that’s what i always do before), but i came up with straining the cornstarch, and realized i still have a good batter for a crepe. i filled the crepe with cheese, my son topped it with maple syrup and he said, “wow mommy this is so delicious.” then he kissed me, that made my day. reading your blog inspired me to become more creative in cooking, that not all “disaster” are spoilage..