CORNMEAL HOTCAKES
Steps:
- In a bowl, combine cornmeal, flour, baking soda, sugar and salt. In another bowl, beat buttermilk, oil and egg yolk; stir into dry ingredients. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts :
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Angelo Velvas
[email protected]My kids love these cornmeal hotcakes! They're always asking me to make them for breakfast. I love that they're made with healthy ingredients, and they're so easy to make. I often double the recipe so that I have leftovers for the next day.
Aaron Hart
[email protected]I was pleasantly surprised to find that these cornmeal hotcakes are relatively low in carbs. I made them with almond flour instead of all-purpose flour, and they were still light and fluffy. I topped mine with sugar-free syrup and a few slices of bac
Roberts Abols
[email protected]These cornmeal hotcakes are a great vegan breakfast option. I simply substituted plant-based milk and butter, and they turned out perfectly. I topped mine with fresh berries and a drizzle of maple syrup, and it was a delicious and satisfying meal.
siwelile zulu
[email protected]I was thrilled to find this recipe for gluten-free cornmeal hotcakes. They're just as delicious as traditional hotcakes, and they're just as easy to make. I love serving them with fresh fruit and a dollop of whipped cream.
HAANI RAMSATH
[email protected]These cornmeal hotcakes are a budget-friendly and delicious breakfast option for college students. They're easy to make and can be topped with a variety of affordable ingredients, such as butter, syrup, fruit, or yogurt.
Betty Anna
[email protected]These cornmeal hotcakes are a great option for busy professionals who don't have a lot of time to cook breakfast. They're quick and easy to make, and they can be easily reheated in the microwave. I often make a batch on the weekend and then reheat th
Rohaan Cafe
[email protected]I made these cornmeal hotcakes for brunch last weekend, and they were a huge hit. My guests raved about how light and fluffy they were. I served them with scrambled eggs, bacon, and fresh fruit, and it was the perfect meal to start the day.
Ladla Kashmir Butt
[email protected]I love cornmeal hotcakes, and this recipe is one of my favorites. The hotcakes are always perfect, and they're so delicious with butter and syrup. I also like to add a few blueberries or raspberries to the batter for a fun twist.
Jesus Morales
[email protected]This was my first time making cornmeal hotcakes, and they turned out great! I followed the recipe exactly, and the hotcakes were light, fluffy, and flavorful. I'll definitely be making these again.
jason mullen
[email protected]I was pleasantly surprised by how healthy these cornmeal hotcakes are. They're made with whole wheat flour and cornmeal, and they're sweetened with honey instead of sugar. I topped mine with fruit and yogurt for a nutritious and delicious breakfast.
Gicheha PAULNG
[email protected]Cornmeal hotcakes are a Southern tradition, and this recipe does them justice. The hotcakes are light and fluffy, with a subtle corn flavor. I like to serve them with butter, syrup, and a side of bacon.
Happyness John
[email protected]These cornmeal hotcakes are a lifesaver on busy weekday mornings. They're quick and easy to make, and my kids love them. I often make a double batch and freeze the leftovers for later.
Ukasha Afzal
[email protected]I've tried many cornmeal hotcake recipes, but this one is by far the best. The batter is easy to mix up, the hotcakes cook evenly, and they have a wonderful flavor. I especially appreciate the addition of buttermilk, which makes them extra fluffy.
banaras khan
[email protected]These hotcakes were a hit at my breakfast table! The cornmeal gave them a delicious, slightly gritty texture that paired perfectly with the sweet maple syrup. I also loved the hint of spice from the cinnamon and nutmeg.