Corn Meal Pancakes

Corn Meal Pancakes

In this recipe:

based on 40 reviews
This Looks YUMMY!
6
7 min.
prep
17 min.
total
4 Servings

Liven up your breakfast or brunch with these hearty corn meal pancakes. Serve warm with maple syrup. Check out the cheese and onion pancake variation for a more savory recipe.

Ingredients

  • 1 cup yellow corn meal
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1 large egg
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • Maple syrup or applesauce
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COMBINE corn meal, honey and salt in medium bowl. Slowly stir in boiling water. Cover; let stand for 10 minutes. Stir in flour, baking powder and cinnamon just until blended.

PREHEAT griddle or skillet. Lightly grease griddle or skillet.

COMBINE egg and evaporated milk in a small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto prepared griddle or skillet; cook for about 1 minute or until bubbles appear. Turn; continue to cook for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve warm with maple syrup.

FOR CHEESE AND ONION CORN MEAL PANCAKES:
ADD
½ cup (2 ounces) shredded cheddar or mozzarella cheese and ¼ cup finely chopped onions to batter; stir just until blended. Proceed as above.

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Corn Meal Pancakse

This is so easy to make and such a good breakfast/bunch and dinner meal. Add cut up fruits to the side completes the meal.

- NANCY CHAPMAN from Yorba Linda, CA

can't wait

I thought the recipe sounded awesome. I can't wait to try it.

- Marcia Kraatz from Midway, UT

Corn Meal Pancakes

I use to have corn meal pancakes at my great aunt's house. The touch of honey is a great change. I never ran across a recipe as close to hers until now. Very good.

- Kimber Eaton from DANVILLE, IL

Cornmeal Pancakes

I was delightfully suprised how tasty and filling these pancakes were. Even when using 2 tablespoons of constarch, as a quick egg substitution for one egg (courtesy of pioneerthinking.com) The recipe went well... FYI: the pancake batter will be dense, and somewhat dry, until you add the 1/2 cup (4oz.) of milk at the end. I recomend giving this recipe a try.

- Lori Ingram from Bakersfield, CA

Interesting twist on old favorite!

Very good! I didn't have evaporated milk so had to use a regular milk (used a little less) but they still turned out okay. They'd probably be more fluffy with evaporated. I look forward to trying the leftovers in the next few days for my quick breakfasts!

- Laurie Gales from BELPRE, KS

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 125
  • Calories from Fat: 23
  • Total Fat: 2.5g (4% of DV)
  • Saturated Fat: 1.1g (5% of DV)
  • Cholesterol: 31mg (10% of DV)
  • Sodium: 385mg (15% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 1.5g (6% of DV)
  • Sugars: 2g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 7% of DV
  • Iron: 11% of DV

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

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