Susan’s cornmeal pancakes

Prep 10 min
Plus Cooking time: 4 minutes
Makes 4 to 6 servings

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1 cup
1/4 cup
all-purpose flour
1 1/2 tsp
1 tsp
1/2 tsp
1/2 tsp
eggs, lightly beaten
1 1/2 cups
2 tbsp
melted butter


  • In a large bowl, using a fork, stir cornmeal with flour, baking powder, sugar, salt and baking soda. Make a well in centre of flour mixture.
  • In another bowl, whisk eggs with buttermilk. Pour into centre of flour mixture along with melted butter. Stir just until a smooth batter forms.
  • Set a large frying pan over medium heat. (We often use 2 pans simultaneously to speed up production.) Lightly brush with oil, additional melted butter or coat with cooking spray.
  • Pour a 1/4 cup (50 mL) measure full of batter onto a heated pan. Cook until underside is golden brown and bubbles appear on the top, about 2 minutes. Turn pancake and continue cooking until underside is golden brown, about 2 more minutes. Keep warm, uncovered, on a buttered platter in a preheated 200F (100C) oven while continuing to make more. Serve right away.


Calories 87, Protein 3.3 g, Carbohydrates 11.2 g, Fat 3.1 g, Fibre 0.6 g, Sodium 210 mg.
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