Cornmeal Pancakes
Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.
contains dairycontains eggs
Ingredients
US
Metric
- 2 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons butter (or margarine)
- 1 3/4 cups water
- 1 cup evaporated milk
- 1 tablespoon vinegar
- 1 egg
Make it lactose-friendly
- 2 tablespoons butter (or margarine) → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Mix cornmeal, baking powder, baking soda, salt, and sugar in a bowl.
- Add butter (or margarine) to cornmeal mixture.
- Bring water to a boil and add to cornmeal mixture. Beat until well mixed.
- Mix evaporated milk and vinegar in a small bowl.
- Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg.
- Heat griddle or frying pan over medium heat. (If electric frying pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
- Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/4 cup measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 76 |
|---|---|
| Protein | 2.0 g |
| Fat | 3.0 g |
| Carbs | 11.0 g |
| Fiber | 1.0 g |
| Sodium | 193 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)