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Cornmeal Pancakes

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings or 9 to 12 pancakes
The Diner is the best place for breakfast in Yountville, CA. Start the day with their renowned cornmeal pancakes. They serve them with smoky linked sausage.
butter for the skillet
3/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup unbleached white flour
1 large egg
1 cup buttermilk
2 tablespoons corn oil
Cornmeal Pancakes Recipe at
Preheat a nonstick griddle, or with butter lightly grease a skillet, over medium heat while you mix the batter.

In a large bowl, whisk together the cornmeal, salt, baking soda and flour.

In a separate large bowl, whisk together the egg, buttermilk and corn oil.

Make a well in the middle of the dry ingredients and pour in the liquid mixture. With a fork gently combine the ingredients until smooth.

Over low heat, using about 3 to 4 tablespoons of batter for each pancake, cook the pancakes on the griddle or in the greased skillet, about 3 minutes on each side.

Recipe courtesy of The Diner, Yountville, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings or 9 to 12 pancakes
Calories: 239
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 26g
Sodium: 668mg
% Cal. from Fat: 45%
Cholesterol: 63mg
Protein: 7g
Spotlight Recipe Review See all 3 reviews »

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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