Pan-fried Cornmeal Cakes

    35 minutes

    These quick and easy pan-fried cornmeal cakes are very simple to make and quite filling when served for brunch with butter and maple syrup.

    1 person made this

    Serves: 5 

    • 1 1/2 cups (185g) cornmeal (polenta)
    • 1 cup (250ml) boiling water
    • 1 cup (150g) plain flour
    • 1/4 cup (55g) white sugar
    • 30g butter, melted
    • 2 tablespoons baking powder
    • 1 pinch salt
    • 1 1/2 cups (375ml) milk
    • 1 egg, beaten

    Preparation:10min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:35min 

    1. Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder and salt. Mix in milk and egg until batter is smooth.
    2. Heat a lightly greased flat plate or frying pan over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

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