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Cornmeal Pancakes

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  Cornmeal 1 1⁄2 Cup (24 tbs)
  Boiling water 375 Milliliter (1 1/2 Cups)
  Milk 500 Milliliter (2 Cups)
  Maple syrup 2 Tablespoon
  Melted butter/Vegetable oil 3 Tablespoon
  Eggs 2 , separated
  Wholemeal flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Baking powder 1 1⁄4 Teaspoon

Put the cornmeal into a mixing bowl and pour on the boiling water.
Stir well, then set aside to soak for 15 minutes.
Add the milk, maple syrup, melted butter or vegetable oil and beaten egg yolks.
Beat well.
Sift the flour, salt and baking powder together and stir into the cornmeal mixture.
Mix thoroughly.
Set aside for one hour.
Beat the egg whites until stiff and gently fold into the batter.
Pour two tablespoons of the batter onto a hot, lightly oiled frypan or griddle.
Cook until bubbles appear and begin to break.
Turn and cook on the other side.

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