Cornmeal pancakes

From: Chef #1130271

On Sep 6, 2009

This recipe was o.k. I had to add sugar to sweeten them up a little bit, without the sugar they were very bland. Even with the sugar there was a very little difference between these and normal pancakes, couldn't really taste the cornmeal at all.

From: kleerae

On Mar 9, 2009

added about 2 Tbl sugar. added shredded cheese to the last half of the batch. very good!

From: Cinizini

On May 29, 2005

I made these for brunch today, just as written, very tasty. The slightly earthy flavor was very satisfying. I got 20 2-3" diameter cakes out of this and am going to freeze the rest as suggested. The flavor and texture of the cornmeal makes for a very versatile cake. We ate these with two different toppings, one sweet and the other savory. First we spread them with a little plain yoghurt and strawberry jam. Then we came up with the idea of topping a plateful with fried eggs that had been cooked with a little chopped green onion, cracked black pepper and a little cheddar cheese shredded over the top, and a dash of habanero chili sauce. Both complimented the pancakes very well, though overall I think we preferred the savory topping (takes some "healthy" points off, though!). In future I would want to try this "huevos rancheros" style, adding some refried beans or maybe some black bean and corn salsa, with the pancakes substituting for tortillas. I also might try cooking a sprinkling of chopped green (roasted) chiles into each cake. Will be making this many times, I'm sure, thanks for the recipe!

From: sugarpea

On Nov 12, 2003

Dh and I both loved these pancakes. The cornmeal gives them a distinctive taste that we thoroughly enjoy. I froze them as recommended and Dh pops one in the toaster for his breakfast before work.