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Recipe: Cornmeal Pancakes

cornmeal_pancakesThese are a breakfast favorite at Pendle Hill!

  • 1 cup white flour
  • 1 cup cornmeal (sifted)
  • 2 cups whole wheat pastry flour
  • 3 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons baking powder
  • 4 large eggs
  • 3 1/2 cups milk
  • 1/2 cup oil

Mix dry ingredients and wet ingredients separately. Combine lightly but don’t overmix; batter may be slightly lumpy. Let sit for 10-15 minutes. While batter sits, heat griddle to medium heat so that a sprinkle of water makes a sizzling noise. Pour batter in dollops onto griddle. Flip pancakes when they start to bubble. Serves 6-8.  Tastes best on a Saturday morning!