Cornmeal Pancakes

Ingredients

Method

Notes

• Yield: Makes 10 pancakes
• RECIPE INGREDIENTS
• 1 cup Albers Yellow or White cornmeal
• 1 tablespoon honey
• 1 teaspoon salt
• 1 cup boiling water
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon (optional)
• 1 large egg
• 1/2 cup Nestle Carnation evaporated milk
• maple syrup or applesauce
• DIRECTIONS
• Combine corn meal, honey and salt in medium bowls. 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 small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto 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.
• 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.
• SOURCE: Albers