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Bread & Breakfast

Cornmeal pancakes



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’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.


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.