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Serving size 4

Our friend Evelyn makes amazing cornmeal pancakes. No, I mean amazing as in REALLY OMG Amazing.  Dollar sized, texture rich pancakes smothered in butter and maple syrup. They have become a camping staple for us.  Served with crispy and smokey bacon and hot bourbon syrup, they make the perfect camping companion.  I changed around her recipe and came up with a great cornmeal pancake mix that is easy to transport and easy to use.  I mix the dry ingredients in a large mason jar and keep it on hand for when we decide we want a little breakfast treat or if we are going camping I add the jar to our camping gear.  Easy to mix up with the addition of a little milk, an egg and some melted butter. We like to serve the pancakes with fresh blueberries and hot bourbon maple syrup. Now you can stop buying that pre-made pancake mix and whip up a batch of this delicious mix to have on hand.  It is simple to do, lighter on your wallet and delicious to eat.


Cornmeal Griddle Cake Mix

¾ cup cornmeal, we like medium grain1 ¼ cup all-purpose flour2 Tbsp sugar1 Tbsp baking powder1 tsp salt


In a large mason jar or other storage container, add all of the dry ingredients. Close the lid. Shake to mix. Make pancakes. Serve. 


Griddle Cakes

1 ⅛ cup milk
1 egg
1 Tbsp butter, melted and cooled
1 cup pancake mix


In a mixing bowl add the dry mix.  In a separate bowl, whisk together the milk, egg and butter.  Add to the dry ingredients and stir, just to combine.  If you like a thinner pancake add a little more milk.  Heat your griddle over medium heat, coat with a thin amount of butter, add a 1/4 cup pancake mix.  Once bubbles have formed, flip the pancake over, continue to cook until golden brown;  about 2 minutes.  Continue making pancakes until the mix is gone.  Serve.  Eat.


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Tags: Brunch, Vegetarian

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