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Ingredients
½ cup cornmeal
Salt
1 tablespoon sugar, optional
1 ½ cups flour
1 teaspoon baking powder
2 eggs
1 ¼ cups milk, more as needed
Butter or olive oil as needed
Nutritional analysis per serving (4 servings)
59 grams carbs; 93 milligrams cholesterol; 350 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 2 grams fiber; 397 milligrams sodium; 11 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cornmeal in a small saucepan with 1 ½ cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
- Step 2
Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter.
- Step 3
Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.
Private Notes
Comments
These are hearty, filling pancakes, especially delicious if you're a lover of corn.
These were wonderfully fluffy in texture. I had them with joghurt and cherry confiture. I was looking for a different way to use cornmeal I had purchased to make Indian sweets, this was perfect! Thanks :)
Too much time for too little umph! Wouldn't make them again.
I love these paired with roasted peppers and Mexican cheese. Consider adding cooked corn to the batter.
Tasty! I added zest and juice of one (1) lemon, came out very good!