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This pancake recipe uses 1/2 flour and 1/2 cornmeal. They're tastey enough that I'll often eat them without butter or syrup, just using my fingers.

  • 1/2 cup Flour
  • 1/2 cup Cornmeal
  • 1 tbsp Sugar
  • 3 tsp Baking Powder
  • 3/4 - 1 cup Milk
  • 1 egg
  • 2 tbsp Vegetable Oil

Mix dry ingredients. Add the rest of the ingredients. Pour enough to make a 6" pancake onto a hot, greased, griddle or skillet. Flip pancakes when dry around the edges and air bubbles in the center don't fill in with batter. Pancakes should be a light brown color if your heat is correct.

The cornmeal cuts the bready taste when compared to pancakes made using all flour.

I like my pancakes thin, so you may want to use 3/4 cup instead of 1 cup milk.

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