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Cornmeal Pancakes


Source: Burt Wolf's Local Flavors, Napa Valley, California
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Cheryl, TX Reviewed: 04/07/2013
Great pancakes
I too used white W/W flour, but otherwise used ingredients listed. They go together in a jiffy and are incredibly light with just a little texture. We put some blueberries on top before flipping them and that was a great addition. With sugar free syrup, you have a diabetic friendly breakfast to boot.
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Juanita Reviewed: 05/15/2010
Very good. Would make again and recommend. Makes enough for 2 to 3. I use white whole wheat flour instead of all purpose flour, omitted the salt and used unsweetened soy milk with a TBL of apple cider vinegar in place of the buttermilk and 1/4 c egg beaters in place of the egg. Pure maple syrup as a topping.
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Lisa Reviewed: 05/05/2010
Cornmeal Pancakes
I never heard about cornmeal pancakes before, so when I saw this recipe I decided to give it a try, even though I wondered if my husbans and son would like it. They are very picky eaters, but to my surprise, they both loved the pancakes soo much that now they want to have them for breakfast every Saturday! Thanks for you recipe!!
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 Reviews:  3   Viewing: 1 - 3  
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