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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.
Original reipce makes 2 dozen Change Servings
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.
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.
|Calories from Fat||23|
|Total Fat 2.5g||4%|
|Saturated Fat 1.1g||5%|
|Total Carbohydrate 22g||7%|
|Dietary Fiber 1.5g||6%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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