Diary Recipes

Cornmeal Pancakes

I trust that when I call for cooked, cooled cornmeal mush you recognize that its leftovers. Make cornmeal for cereal one morning, cook some extra and have pancakes the next day. In order to have a cup of cornmeal mush left over, you should cook a generous 1/3 of a cup extra. Cornmeal gets cooked at the rate of 3 parts water to 1 part cornmeal, with a pinch of salt.

Delicious with maple syrup, honey, peanut butter, applesauce, applebutter, jam; all the usual pancake accompaniments in other words. These are a bit more solid and moist than regular pancakes with a nice delicate flavour. As always with pancakes, honestly: buttermilk is so much better than regular milk. It keeps extremely well (generally a couple of weeks past the date on the carton) and is useful in all kinds of baking. It should get used more often.

12 4" pancakes
40 minutes prep time



1 cup cooked cooled cornmeal mush
1 tablespoon sugar
2 eggs
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
about 1 cup buttermilk or milk
mild vegetable oil to cook

Preheat the oven to 150° to 200°F. Put your plates in there to get warm.

Mix the sugar into leftover cornmeal mush. Beat in the eggs.

Mix the baking powder and salt into the flour, then beat it in.

Mix in the buttermilk to make a smooth, pourable batter. Start with 1/2 cup and add more as needed; 1 cup will probably be about right, but it depends on how thick your cornmeal turned out and how thick you would like your pancakes to be. You will likely need a bit more buttermilk than you would plain milk.

Cook in an oiled pan at pancake temperature for about 2 minutes on each side, until nicely browned. Keep them warm in the oven on the plates there until they are all cooked.




Last year at this time I made Paprika Soup.