New This Month

Cornmeal Pancakes

Cornmeal pancakes have the nutty flavor of whole grain without its heaviness.

  • Yield: Makes 9 5-inch pancakes

Source: Martha Stewart Living, December/January 1992/1993


  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 5 tablespoons unsalted butter
  • 2 large eggs, beaten
  • Vegetable oil
  • Cranberry-Maple Compote


  1. In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.

  2. Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs.

  3. Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Don't worry if a few lumps remain; they'll work themselves out when cooking.

  4. Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.

  5. Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms are brown, about 1 more minute. Continue until all pancakes are made. (You may need to re-oil the griddle between batches of pancakes.) Keep pancakes warm, covered with a kitchen towel, in an oven set at lowest temperature. Serve with butter and Cranberry-Maple Compote.

Cook's Notes

To make pancakes an easy last-minute job, mix dry ingredients ahead of time and combine with liquid mixture just before cooking.


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