Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Albers yellow corn meal

  2. 1 tablespoon 15ml Honey

  3. 1 teaspoon 5ml Salt

  4. 1 cup 237ml Boiling water

  5. 1/2 cup 31g / 1.1oz Flour

  6. 2 teaspoons 10ml Baking powder

  7. 1 teaspoon 5ml Ground cinnamon -

  8. 1 Egg

  9. 1/2 cup 118ml Carnation evaporated milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine corn meal, honey and salt in a medium bowl. Slowly stir in boiling water. Cover; let stand for 10 minutes. Stir in flour, baking powder and cinnamon just until blended. Combine egg and evaporated milk in a small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto a heated, lightly greased griddle or skillet; cook for about 1 minute, or until bubbles appear. Turn; continue to cook for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve warm with maple syrup or applesauce, if desired. This recipe yields 4 servings. For Cheese And Onion Corn Meal Pancakes: Add 1/2 cup shredded cheddar or mozzarella cheese and 1/4 cup finely chopped onions to batter; stir just until blended. Proceed as above. Description: "Liven up your breakfast or brunch with these hearty cornmeal pancakes."


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