Yet another pancake recipe to get you going every morning instead of that boring bowl of soggy cereals!



1 1/2 cup all purpose flour

1 1/2 cup yellow cornmeal

1/2 teaspoon kitchen salt

3 tablespoons baking powder

4 tablespoons brown sugar

2 1/4 cups full cream milk

2 large eggs, room temperature

3 teaspoons vanilla extract

4 tablespoons butter, melted


  • Mix together flour, cornmeal, salt, baking powder, and sugar in a mixing bowl and set aside.

  • In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.

  • Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount milk.

  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop 1/4 cup batter per pancake.

  • Cook till golden brown on both sides. Stack three pancakes with a pat of butter between each.

  • Drizzle pancakes with warm maple syrup and serve immediately. Makes 3 generous servings.

Cornmeal Pancakes