This is just a basic cornmeal pancake. It tastes good, goes together quickly and produces reliable results. I’ve used them in place of baked cornbread while camping and the kids always like them. If you prefer a sweeter pancake then add a couple spoonfuls of sugar to the batter while you’re mixing it. I prefer it unsweetened, but every family is different.
- 1-1/2 cups cornmeal
- 1/4 to 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup egg whites or 3 whole eggs
- 3 tablespoons vegetable oil
- 1 cup soymilk or other liquid of your choice
These are pretty easy to make and they taste good too. Begin by combing the cornmeal, salt and baking powder in a medium-sized mixing bowl. Add the egg, oil and soymilk. Beat until smooth.
Drop the batter by scoops onto a hot, oiled skillet. Fry until the top is puffed and bubbly and the underside is browned, then flip and brown the remaining side. Serve for breakfast or as a hot bread. They’re good with curries, chili, and stew.
These don’t make great sandwich bread. If you want a pancake to use as sandwich buns, then try Multi-Grain Flatbread instead.
Makes about 14.
Assuming 7 servings; 2-pancakes each; prepared with egg whites and 1/4-teaspoon salt
Per Serving: 167 Calories; 7g Fat (39.1% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 257mg Sodium.
Calories By Percentage: 39% Fat; 49% Carbohydrate; 11% Protein.
Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; – 1/2 Fat.