Cornmeal Pancakes Using Yogurt – a delicious recipe with flour, cornmeal, granulated sugar, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
2
Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
3
Pour 1/4 cup measures of batter into skillet in batches.
4
Cook about 3 minutes or until golden, turn and cook 1 minute more.
5
Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.
414
kcal
Calories
21
g
Fat
49
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup cornmeal, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and more.
Yes, Cornmeal Pancakes Using Yogurt falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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