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.
Heavenly served warm and drizzled with honey. My husband told me I should stop making regular corn bread and make these pancakes instead. Buttery, not too sweet, and perfect in texture/thickness. I followed the recipe as listed except for subbing 1/4 cup Skim Milk (because I only had a cup of buttermilk left in the fridge). I also sifted my dry ingredients before mixing with the wet, and used a nonstick griddle heated to 350. Definitely a keeper recipe! - 09 Oct 2017 (Review from Allrecipes US | Canada)
Great tasting pancakes! Made as is, will make again!! - 20 Sep 2017 (Review from Allrecipes US | Canada)
Wow these were good. The consistency was awesome. I have celiac so I used gluten free Pillsbury all purpose flour and lemon juice with regular milk to make sour milk. Otherwise perfect. It taste like butter lol. - 28 May 2017 (Review from Allrecipes US | Canada)