parmesan cornmeal pancakes

February 16th, 2009

I’ve become quite a fan of pancakes in recent years. Plain, cinnamon, blueberry… bring it on, I like them all. The other day I was talking to my friend and co-worker Allison and she mentioned how she’s been on a cornmeal pancake kick. Well that’s one thing I hadn’t thought of. Even more interesting, you can push them to the sweet or savory side (which I just realized you can do with regular pancakes, hmm, the wheels are turning). I decided to go savory with my cornmeal cakes and go a step further by adding parmesan.

Allison is the kind of cook who can whip up something without ever looking at a recipe. I’m not quite there yet, so I kept her suggestions in mind while referencing my Joy of Cooking cookbook. I started with a base of cornmeal with a little salt, then gradually added the other ingredients like milk, butter, eggs and of course the parmesan. The consistency was quite similar to regular old pancakes. I prepared a pan on the stovetop with some melted butter and then poured the batter in the pan to make some magic.

The sweet smell of cornmeal and butter started wafting through the house and we got more excited to try these puppies out. I though salsa would be the perfect accompaniment so I set a little bowl out for dipping. When they were all ready I took a bite and was delighted. They’re very similar to cornbread, but they have more the texture of a pancake, including a slightly crispy crust. They’ve got a nice savory flavor that’s fairly neutral. The salsa was a really great side because the cakes were kind of fluffy and warm while the salsa was cool and spicy. Cornmeal pancakes are definitely going to make their way into my breakfast rotation. I can’t wait to try the sweet version next.

Parmesan Cornmeal Pancakes
makes about 5 5-inch pancakes

1 cup cormeal
1 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
2 Tablespoons butter, melted
1 egg
1/4 cup parmesan cheese, shredded
butter for cooking
salsa to accompany

In a large bowl, combine cornmeal, salt and baking powder.
Whisk in the milk and butter until fully combined.
Add the egg and whisk.
Fold in parmesan cheese.
Melt about 1/2 teaspoon butter in a large non-stick skillet over medium heat. Once completely melted, pour 1/4 cup batter in skillet and let cook.
Check underside to see if it’s golden, about 4 minutes. Flip and cook other side.
Serve with a side of spicy salsa. Enjoy!

Comments: 14 Total

  1. Whitney

    February 16, 2009 at 11:04 am

    Yum those look tasty. I made some pancakes this summer with fresh corn in them which were very yummy. I can’t wait for the summer produce season!

  2. Abby

    February 16, 2009 at 1:17 pm

    this sounds so good, a savory cornmeal pancake, you could top it with a fried egg and roasted vegetables. I cant wait to try it.

  3. Friedl

    February 17, 2009 at 5:36 am

    Oh, these look good ! And it’s gluten free… I’m going to try it ! :-D

  4. Honeybee

    April 23, 2009 at 3:22 am

    Those look fantastic! I made corn pancakes once and loved them, too.

    I love your blog, btw!!

  5. Kasey

    May 13, 2009 at 6:24 pm

    I just discovered your beautiful blog and cannot stop ogling your recipes and pictures. Making it my daily read!

  6. Kelly

    May 14, 2009 at 7:24 am

    I’m so happy you’re enjoying it!

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    April 6, 2010 at 9:36 pm

    I’m so happy you’re enjoying it!

  8. Katie

    May 8, 2011 at 2:00 pm

    I’ve been looking for a recipe like this! I’m going to top mine with a bit of pulled pork. Hope it turns out! :)

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