Cornmeal Maple Pancakes

Prep Time: 0:30     Bake Time: 0:2     Yields: 6-8 servings


  • 1 cup yellow cornmeal
  • 1 teaspoon sea salt
  • 3 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 cup boiling water
  • 1/2 cup buttermilk (plain milk may be substituted)
  • 1 egg
  • 1/2 cup flour
  • 2 teaspoons baking powder

Prep & Instructions

Combine the cornmeal, salt, butter and maple syrup in a large bowl. Pour boiling water over top and whisk well. Cover tightly and let stand 15 minutes. Do not refrigerate.  Measure the milk into a measuring cup.  Add the egg and beat well with a fork until incorporated. Stir egg-milk mixture into the cornmeal batter.  Add flour and baking powder to the cornmeal mixture with a few swift strokes. Heat pancake pan over medium heat for 2 minutes. Spoon 2 tbsp of batter into each cavity of the pancake pan and cook about 2 minutes, until edges are lightly browned and center is bubbly. Flip pancakes and continue to cook for another minute. Serve immediately with real maple syrup or fruit preserves.

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