Liven up your breakfast or brunch with these hearty cornmeal pancakes.

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Recipe Summary test

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
Yield:
8 to 10 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • COMBINE egg and evaporated milk in small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto heated, lightly greased 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.

Nutrition Facts

124 calories; protein 4g; carbohydrates 22g; fat 2.5g; cholesterol 28.1mg; sodium 412.7mg. Full Nutrition
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Reviews (22)

Rating: 4 stars
10/08/2008
A nice twist to making traditional pancakes! I changed a few things in the recipe to fit diet and what ingredients I had laying around: I used skim milk instead of evaporated (use a little less than is recommended if you go that way), I didn't add the cinnamon, and to fit my lacto-vegetarian husband's diet, I used 1 tablespoon flax seed mixed with 3 tablespoons water in place of the egg. These changes do make it a little healthier for you, if that's the route you wish to go. Read More
(5)
Rating: 5 stars
09/22/2002
This was the first time I've tried cornmeal pancakes and they were excellent! Very easy, too. Read More
(4)
Rating: 5 stars
11/06/2008
These were delightful. I used whole milk and skipped the cinnamon just because I was looking for a "savory" side dish. They fried wonderfully in olive oil and were nice just spread with butter. Read More
(3)
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Rating: 4 stars
02/23/2009
This is a really good recipe. I used white cornmeal the second time and it seemed to be a bit lighter. Also I used 2% milk and added a bit more liquid than the recipe called for. I did not put in the cinnamon. My 16 year old said she like them better than 'regular pancakes'. She ate them only with butter! Read More
(3)
Rating: 4 stars
04/06/2005
I followed this recipe exactly as written and they turned out wonderful. I made "silver dollar" size pancakes and served them with butter as a side with a spicy main course. I will try this again for breakfast and use maple syrup as suggested, and I'm sure they will be delicious. Thanks! Read More
(2)
Rating: 5 stars
11/10/2008
This recipe is great. I followed the recipe and I chopped up two vegi sausage patties and added them to the batter. It made a heartier more flavorful pancake that I was more in the mood for. These pancakes would even be good as a side dish for a dinner meal! Read More
(2)
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Rating: 4 stars
11/24/2003
The recipe was a blast to make, and it was so quick. I altered it slightly and added fat free evaporated milk instead of 2% and they were just as light and fluffy as any pancakes I've ever made. Thanks for the fantastic brunch! Read More
(2)
Rating: 4 stars
12/19/2002
Easy and a really good taste. They are substantial without feeling like lead in your stomach. Good for cold mornings. Read More
(1)
Rating: 4 stars
06/16/2004
Pretty tasty. I liked the slightly coarser texture that the cornmeal gives it, but they were a little on the heavy, dense side. I did use regular milk instead of evaportated, because I was out of evaporated, and maybe that made the difference. I will make these again. Read More
(1)