Delicious Corn Pancakes
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
30-36 cakes
- Serves:
- 35
ingredients
- 2 cups buttermilk
- 2 cups cornmeal, plus
- 4 tablespoons cornmeal
- 1 cup flour
- 2 eggs
- 4 tablespoons oil
- 6 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- milk (as needed for consistency of batter.)
directions
- Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.
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Reviews
-
We also cut the recipe in half for 2 and it worked great. We are allergic to gluten, wheat, dairy & eggs so I substituted soymilk for the buttermilk, egg replacer for the egg, and cornflour for the regular flour. It turned our great! I had to thin up the batter as suggested and found it made better cakes. Thanks for sharing!
-
This recipe was cut in half for 3 of us & that worked out about right! We liked the combo of buttermilk & cornmeal which gave a very nice taste to these 'cakes, & I especially liked them spread with a homemade orange honey butter! A very nice change from what we often have! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
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