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Batter Cakes

Sherrie Baker

"Old-fashioned corn meal pancake type corn bread. My mother's best friend who owned a little terrific hole in the wall restaurant gave me this recipe. I think it is wonderful."
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Ingredients

15 m servings 81 cals
Original recipe yields 10 servings

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Directions

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  • Prep

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  1. Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
  2. Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

Nutrition Facts


Per Serving: 81 calories; 4.3 g fat; 8.5 g carbohydrates; 2.1 g protein; 27 mg cholesterol; 294 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili.

Most helpful critical review

I followed the recipe except I didn't have buttermilk so I substituted a vinegar/milk combo. They were REALLY salty. The batter was a weird consistency too.... They ended up looking like some...

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These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili.

Tried it as stated, but as others had found batter was runny. I added 2/3 cup flour to the batter and it behaved nicely. This recipe would be great with corn and/or jalepeno's added too!

This recipe is...interesting. But surprisingly good when topped with the right toppings! I was a little taken aback by how they cooked up - not like a real pancake at all! I was very leery to tr...

I followed the recipe except I didn't have buttermilk so I substituted a vinegar/milk combo. They were REALLY salty. The batter was a weird consistency too.... They ended up looking like some...

I didn't have buttermilk so used milk with vinegar. Watery batter and impossible to control on the griddle. If you make it as written be sure to use buttermilk itself and full fat at that to hel...

I made these. I used the suggestions of another user of adding 2/3 cup of flour mine was baking gluten free flour. It was very thick so the hubby added some maple syrup and it was perfect. Will ...

I used 1 tablespoon of vinegar and enough whole milk to make a cup. Husband loved them.

A perfect all corn (gluten free!) pancake. These are very light. I made them to go with chili. Could easy add some onion, or cheese for a more savory complement to fish, pork chops.

If you add have corn flour and half corn meal it works better. -Kat