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Cornmeal Pancakes

 2 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.

Angie McGowan Recipe by Angie McGowan
December 12, 2013

Ingredients

3/4
cup Original Bisquick™ mix
3/4
cup self-rising white or buttermilk cornmeal mix
1/2
cup yellow cornmeal
1
cup buttermilk
2
eggs
2
tablespoons sugar
2
tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup

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Directions

  • 1 In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
  • 2 Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • 3 Serve pancakes with syrup.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe.

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