Cornmeal Griddle Cakes

| | ,

We're an affiliate

We hope you love the products we recommend as much as we do! Just so you know, we may collect a share of sales or other compensation from the links on this page at no additional cost to you. Thank you if you use our links, we really appreciate it!

Quick and easy cornmeal griddle cakes for the whole family

When you are self isolating because of the pandemic, you have a lot of time to contemplate new and plausible recipes. 

What am I saying? That’s not the truth. The truth is, I had purchased some stuff before this situation got worse, and now those things need to be used and not wasted. 

The problem is, I’ve run out of things I normally do with them. I’m bored with spiralizing the zucchini and squash. I just made pan-fried squash the other day, so I don’t really want that again. But, I have 2 more large zukes left. I was considering making latkes with the cornmeal I have. Unfortunately, I’m low on onions and I really prefer to have a lot of onion in my zucchini latkes. So I began thinking about what we had as kids and young adults that could be done with cornmeal. I remember having griddle cakes made of sweetened cornmeal mix. Then, my mind went on a whirly adventure through WHAT IF land. Why not have latkes, but make them into griddle cakes? I could use the cornmeal and also get rid of those zukes.  

WIN – WIN!!! 

Savory CornMeal Griddle Cakes

Quick and easy cornmeal griddle cakes for the whole family
0 from 0 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 5 servings
Calories: 184kcal
Author: Rachel Adams

Ingredients

  • 2 large zucchini washed and topped
  • 1 cup all purpose flour
  • cup milled flax
  • cup cornmeal
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup of applesauce
  • 1 ⅓ cup milk of your choice
  • ¼ cup canola oil
  • 2 tablespoons of fresh chopped rosemary

Instructions

  • Use a food processor, hand grater, or I used my handy-dandy standing mixer attachment – to shred the zucchini. Squeeze, drain, and set aside.
  • Mix all of the ingredients listed above except 1 tablespoon of the rosemary. Then, add the zucchini and mix well.
  • Heat a griddle to about 325°F/162°C. Use oil, spray oil, or if you got lucky and got a no-stick kind like I have, don’t even use oil. But prep the griddle how you feel will work best.
  • Take an ice cream scoop (2 tablespoons worth) worth of the batter and put it on the griddle. Flatten it to a nice circle. You do this as many times as you have room to place the little cakes.
  • Let them cook until they rise slightly and may have bubbles coming up through them. Judge for yourself on how brown you want them, and turn them when ready. I usually judge if it looks done on the bottom and the bubbles. Flip them and let them cook another 2 – 3 minutes until brown on bottom.
  • Take them off and lightly butter one side. Stack them so the butter melts between them. Serve them by adding your syrup of choice (I prefer the light corn syrup) and sprinkling the rosemary on top. My husband, James, prefers whipping up a quick marinara and going full-on-savory for these. I’ll post the quick marinara recipe below.
  • This recipe makes 18 – 20 depending on the size you allow.

Notes

QUICK MARINARA –
1 cup of crushed tomatoes
2 tablespoons of Italian Seasoning (oregano, basil, parsley, thyme, sometimes rosemary)
2 teaspoons of garlic salt
Mix it all together and microwave it for maybe 1 minute. You might want to put something loosely over it to prevent pops in the microwave.

Nutrition

Calories: 184kcal
Previous

Ramen Meals for under $5

7 Easy Food Budgeting Hacks

Next

Leave a Reply

Pin It on Pinterest

You Still There?

Be sure to share this post with your friends!

Share This

If you enjoyed this article be sure to share it with your friends!