Sweet And Savory Cornmeal Pancakes – a delicious recipe with white vinegar, milk, cornmeal, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a bowl, stir the vinegar into the milk and leave for 5 minutes on the worktop.
2
Then add the cornmeal and leave to rest in the fridge for a further 25 minutes.
3
Sieve the flour and baking soda into a large bowl and add the salt and the sugar, if using.
4
Whisk the eggs and melted butter thoroughly into the cornmeal mixture, then make a well in the flour and pour in the cornmeal mixture.
5
Whisk together.
6
You must then use the mixture immediately.
7
Melt some more butter in a nonstick frying pan and add 2 teaspoonfuls of the batter per pancake.
8
Cook over low-medium heat until small air bubbles appear on the surface of the pancakes and then flip over.
9
Cook until both sides are golden, then keep warm in a low oven while you cook the rest.
286
kcal
Calories
13
g
Fat
31
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 9 ingredients. The key ingredients include: 1 1/2 teaspoons white vinegar, 1 1/4 cups milk, 6 tablespoons fine or medium cornmeal or polenta, 1/2 cup self-rising flour, and more.
Yes, Sweet And Savory Cornmeal Pancakes 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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