Blogger Angie McGowan of Eclectic Recipes shares a simple, classic breakfast treat—cornmeal pancakes.
Learn to make this recipe with our how-to article.
SAVE ON THIS RECIPE!
Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
To cook better pancakes, remember not to press them with a spatula after flipping, and only flip them once.
For blueberry cornmeal pancakes, add 1 teaspoon vanilla with the buttermilk, and fold in 1 cup fresh blueberries just before cooking.
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