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Health & Wellness

Health & Wellness
Health & Wellness



Cornmeal & Creamy Corn Pancakes

Cornmeal & Creamy Corn Pancakes

I love pancakes. As always, pancakes are easy and fast to make and they are delicious and pretty too. They make great finger food and snacks for toddlers to munch on.

For a change, I use cornmeal and cream-style corn. The pancakes are heavier and chewier, not as soft and fluffy as conventional pancakes.

(Makes 20 if you scoop the batter with the measuring spoon set's tablespoon)

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
Pinch of salt
1/4 cup molasses sugar
1/4 cup fresh milk
2 tablespoons melted butter
1 egg
3/4 cup cream-style corn

How to:

1. In a bowl, mix together flour, cornmeal, baking powder, salt, molasses sugar, milk, butter, and egg. Gently fold in cream-style corn until well distributed.

2. Heat up a frying pan and lightly grease with vegetable oil.

3. Scoop one tablespoon of batter by using the measuring spoon set's tablespoon onto the hot frying pan.

Note: The batter is not as runny and is a bit sticky.

4. Cook until the edges turn brown. Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.

5. Stack and serve with maple syrup and yogurt.

Ready to serve.

Drizzle with some pure maple syrup.

Pancakes served with yogurt and maple syrup.


  1. Hi Joyce, these cornmeal & cream style corn pancake looks great ... healthy breakfast to start the day!