How to Make Cornmeal Pancakes

Cornmeal pancakes are an excellent addition to seafood dishes, Tex Mex cooking and as a vegetarian base.

Ingredients

  • 1/2 cup / 125ml plain/all-purpose flour
  • 2 tbsp/ 25ml cornmeal
  • 1 tsp / 5 ml granulated sugar
  • 1 tsp / 5 ml baking powder
  • 1 egg yolk
  • 2/3 cup / 150 ml milk
  • 4 tsp/ 20 ml vegetable oil

Steps

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    Whisk together the flour, cornmeal, baking powder, sugar and salt in one bowl.
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    Whisk together the egg yolk, milk and oil. Do this in a separate bowl.
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    Pour the wet mixture into the dry mixture gradually, stirring as you pour. Keep stirring until a few lumps remain.
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    Brush a skillet with a little oil.
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    Add about 1 tbsp / 15 ml of batter per pancake to the skillet (one at a time). Cook each pancake on medium heat until it is golden brown and bubbles appear on the top. This will only take about one minute.
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    Flip the pancake over and cook for about one minute more on the other side.
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    Serve. Serve warm. Add salsa, poached egg, guacamole, salad etc.

Tips

  • If you like, you can make these ahead and keep in a stack. Layer each pancake on wax paper in a stack and keep in an airtight container. They can stay in the refrigerator for up to 24 hours, or freeze them for up to 2 weeks.

Things You'll Need

  • 2 bowls
  • Whisk
  • Skillet
  • Pastry brush

Article Info

Categories: Pancakes | Vegetarian