Cornmeal Pancakes

Contributed By: Terry Borden


1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large Nellie’s Free Range Eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup


1. Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls
onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Return To List Of Recipe Titles