Corn Meal Pancakes
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.
- 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
Directions, Reviews, Nutrition
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.
I thought the recipe sounded awesome. I can't wait to try it.
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.
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.
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!
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.