Culinary Institute of America

Corn Pancakes

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 lb/454 g self-rising cornmeal
  • 2 eggs
  • 4

Method

  1. Combine the cornmeal, eggs, milk, water, green onions, and pepper to form a thick batter.
  2. In a skillet over low to medium heat, cook the pancakes in enough hot vegetable oil to reach ¼ in/6 mm up the sides of each pancake until golden brown on both sides, 2 to 3 mi