When she had a bakery, my grandmother used this recipe for a fake angel food cake. I’ve never experienced any issues with it. Doing it is extremely simple!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 4-inch pancakes |
Ingredients
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
- Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 252 mg |
| Sugars | 10 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
4.4.21 The texture is a bit firmer/denser than other pancakes, but I think that can be attributed to the batter being equal parts cornmeal and flour. And that’s not a bad thing, just a bit different. Admittedly, I can be a bit of a pancake snob, but gotta tell you these pancakes are good! They cooked up beautifully, they taste great, and they have just a little hint of sweetness. cyndib, thanks for sharing your recipe, it’s a keeper.