Cornmeal pancakes
My family finds it weird that I don’t pour syrup over my pancakes. I spread butter over them, but syrup? No, thanks. Why not? Because I don’t like wet pancakes. Well, except for crepes and except when the syrup has chunks of fruit in it. Otherwise, if the pancakes aren’t sweet enough, I spread jam or jelly on top but no syrup. I’ve tried honey, very sparingly, once or twice but I still reverted back to my butter-only practice. Perhaps, it’s really an aversion for bottled pancake syrup. Maybe. Anyway, my usual butter-only practice applies whether or not the pancakes are plain, with fruits, made with flour only or even when combined with other grains like cornmeal.
Which now brings me to this cormeal pancakes recipe. If you think pancakes make a light breakfast, you haven’t had these cornmeal pancakes. Boy, oh boy, two of these babies and my husband surrendered. Based on a recipe from About.com’s Southern Food, the cornmeal is boiled prior to making the batter. You don’t get hard bits of cornmeal in your pancakes, which is good, but it also makes the pancakes heavier.
Ingredients:
Makes 12 pancakes.
1/2 c. of yellow cornmeal
1-1/2 c. of cold water
1-3/4 to 2 c. of milk (I used skim milk)
2 c. of all purpose flour
1/3 c. of sugar
1 tsp. of salt
1 tsp. of baking powder
3/4 tsp. of baking soda
1 egg, beaten
2 tbsps. of softened butter
In a small pan, stir cornmeal into cold water until no lumps remain. Bring to the boil, lower the heat to medium and cook for about five minutes.
Sift together the flour, sugar, salt, baking powder and baking soda.
In a large mixing bowl, pour in the cooked cornmeal. Stir in the butter. Pour in the milk, add the flour mixture and egg, and mix just until blended. The batter will be thick. The original recipe uses only 1-1/4 cups of milk but with only that much milk, the batter was not even pourable. The batter was droppable but did not spread during cooking. So, I added another half cup of milk to the remaining batter. The batter was still thick but with 1-3/4 cup of milk, the texture of the cooked pancakes was just perfect for me.
Smear the bottom of a frying pan with butter. Pour in 1/3 cup of the cornmeal pancake batter and cook for about three minutes per side.
Serve the cornmeal pancakes with more butter and — if you really must — pancake syrup.
ShareYou might like these too...
Comments
17 Responses to “Cornmeal pancakes”Trackbacks
Some related discussions...-
[...] Now I was never the skillet cornbread type growing up. We didn’t like that kind of cornbread until I was almost grown and my mother started adding sourcream to it which made it sweet and delicious and then we loved that cornbread. But our nornal nearly daily bread I grew up eating was in pancake form, which must’ve come from a husband my mother married from Alabama. We didn’t add syrup or anything like that to it, we ate it for lunch or dinner with butter. We ate it with beans, greens, soup, chili etc. It was an easy bread to make and we tore it up. We ate both the white and yellow cornbread patties though the yellow was preferred. It didn’t matter really though, we devoured them all. They were stacked up after frying in a little oil and slathered with butter-(margarine but we called it butter). Butter was always at the table so we could dose it with more butter until it was dripping and would eat sometimes 4 or 5 of them each. A picture of what they look like can be found at http://pinoycook.net/cornmeal-pancakes/ [...]
If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- winnie on 'Old town mountain coffee': FYI – Laya restaurant in Grand Heights Subd. – in front...
- Gay on 'Drunken pork with mango salsa': Ang sarap naman! This gives me a perfect excuse to buy black...
- Jin Kazama on 'Carbonara, the (almost) traditional way': Hi, ma’am. Aside from Academia Italia Cucina...
- Jackie Rillera on 'About Pinoy Cook': Hi Connie, I am so loving your site. Since I moved to Canada in 2001,...
- lucy on 'Buttered pork and vegetables': hi connie! all i can say is.. this is really good. i made it...
Stay updated!
Connie, yummy! I always have butter AND syrup. These look delish. Is there a cornmeal fever going round? I made cornmeal muffins last Friday!
There’s always cornmeal fever in my house hehehe We had corn dogs last week and I’m baking a batch of corn muffins a la Kenny Rogers later today for my daughter’s baon tomorrow.
hello Ms.Connie, do you buy the real maple syrup or the maple flavored syrup for your family? where do you find a good maple syrup?
They prefer corn syrup, actually.
Hi Ms. Connie,
Another interesting and seems idiot-proof recipe. Ask ko lang pinalamig mo ba muna yung cooked cornmeal bago mo hinalo yung ibang ingredients?
Hindi. I used it while still hot enough to melt the butter.
Hi Connie,where can i buy cornmeal? i tried looking it on supermarkets but to no avail…Btw,I like my pancakes with butter too.
I buy mine at Landmark and Unimart.
confused here..dont know wats the diference between baking soda and baking powder?
I tried looking for cornmeal at Landmark and could not find it. I went to the aisle where they have baking stuff, flour, cornstarch etc. I was told they don’t carry it. Is there a specific brand that I should tell them?
Alber’s.
Thanks! Will try looking for it again
It might be a SUPPLY issue because Alber’s cornmeal is imported.
Thanks,I’ll try Landmark.
i also prefer corn syrup over maple. but i can’t seem to find Karo syrup in SM supermarket and Landmark :’(
anyone who can tell me where i could purchase one please? many thanks!
Have you tried Unimart?