Amazing Corn Pancakes Recipe

Use cornmeal made from ‘Floriani Red Flint’ or any other grain corn to make these soft, nutritious pancakes.



From the "Heirloom Gardener"
Fall 2017

  • These fluffy, ultraflavorful corn pancakes are great with syrup or strawberries — but they taste incredible plain as well!
    Photo by Jim Mackenzie

Total Hands-On Time: 30 min

Preparation Time: 15 min

Cook Time: 15 min

Yield: 12 medium pancakes

Judging from the number of pancake recipes in cookbooks throughout the years, we don’t eat pancakes as much as we used to. Pancakes were often made with 100 percent cornmeal or, as here, a mix of cornmeal and white flour. Flint corn was referred to as “Indian corn” until well into the 20th century, so if you want to find recipes in older cookbooks that use corn similar to ‘Floriani Red Flint,’ search for “Indian meal.” In the 19th century, pancakes were leavened with yeast or with some form of chemical leavening, such as baking powder. I personally prefer either yeast or egg whites. In this case, I’ve chosen egg whites, and they produce pancakes with a lovely, soft texture.


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