These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!

ohibble
prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.

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  • Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.

  • Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

Nutrition Facts

104.42 calories; 3.31 g protein; 15.49 g carbohydrates; 3.12 g fat; 30.12 mg cholesterol; 259.82 mg sodium.Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

sueb
12/26/2011
Great flavor! I love these because they don't need added sweetness they are fine the way they are!
(10)

Most helpful critical review

Anonymous
12/16/2011
Too much liquid to make into pancakes as they do not hold their form. Suggest they add liquid to the cornmeal mixture up to the 1-1/4 c. milk to proper consistency. This might be good for someone who can not tolerate gluten if adjusted. Also definitely needs sweetening up either by adding sugar to recipe or pouring syrup on pancake.
(10)
10 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 4
  • 2 Rating Star 1
stacy
12/18/2011
This is what we call lacy cornbread in south Ga. It is a southern recipe that is supposed to be as thin as paper (almost) hince the lacy reference. Crispy on the edges and thin. Very good if done correctly!!
(25)
sueb
12/26/2011
Great flavor! I love these because they don't need added sweetness they are fine the way they are!
(10)
Anonymous
12/16/2011
Too much liquid to make into pancakes as they do not hold their form. Suggest they add liquid to the cornmeal mixture up to the 1-1/4 c. milk to proper consistency. This might be good for someone who can not tolerate gluten if adjusted. Also definitely needs sweetening up either by adding sugar to recipe or pouring syrup on pancake.
(10)
Rae
12/28/2011
I made these to go with beans. I really liked them but my kids not so much. I followed the recipe exactly. I'm not sure I had them thin enough but they were really good. I do think I might add just a tad bit more salt if I make them again. Thanks for the recipe!
(7)
Jace Valcore
09/30/2012
The taste was very good. This recipe can be paired with savory dishes or sweetened up to be served on their own for breakfast. For my first go I did sweeten up the batter with 2 1/2 tablespoons of sugar. It worked well for a breakfast dish. The only annoyance was that the batter was super thin and spread quite a bit. It made it difficult to cook more than one cake a a time.
(1)
Maria
12/19/2016
easy to make. added 2tblsp sugar for breakfast. They are like cornmeal crepes. loved the slightly crisp edges of them. good recipe.
Marytime
02/14/2017
I had buttermilk so I skipped the milk and vinegar step. I soak the cornmeal in the milk for 30 min to 1 hr before adding the beaten egg etc to reduce the grainy texture. I found I needed to make smaller cakes or they were too hard to flip. They cooked very fast even on medium heat.
HPFangirl71
05/13/2016
These seem like a southern version of a French crepe but not as fragile!! Delicious flavor & easy to make!!