If you love polenta cake, you'll love these pancakes. The texture is lovely and the polenta adds extra flavour and a touch of sweetness. Yummy served with bacon and maple syrup.
I made it this morning with no variation from the recipe. I have been making buttermilk pancakes for years, but the idea of using cornmeal intrigued me. I loved the crispiness, the inside was light with an almost gritty consistency. The recipe made 15 - 4 inch pancakes. I made them in batches of 4, topping them with a bit of butter and real maple syrup. The first batch was made with butter to grease the pan, but it tended to burn so I switched to coconut oil for the rest. - 12 Nov 2017 (Review from Allrecipes US | Canada)
I had to use Jiffy corn muffin mix because I didn't have any corn meal other than that but followed the rest of the directions and I found it was still a bit too runny so I added about a 1/4 cup to 1/3 cup more flour and I also added vanilla extract and these were great. I also used the vinegar in the milk in place of the buttermilk. Very good I will make these again. I only give it 4 stars because it was so runny and I had to thicken it otherwise very good. - 04 Nov 2017 (Review from Allrecipes US | Canada)
No changes needed, and yes I will make it again. They are nice heavy pancakes that will fill you up. - 01 Nov 2017 (Review from Allrecipes US | Canada)