Kettle Corn Pancakes

Serves 4


  • 1-3/4 cups cornmeal (ground coarse or medium)
  • 1-1/2 cups boiling water
  • 1/2 cup evaporated milk
  • 1 egg, beaten (or powdered equivalent — I use Ova-Easy Whole Egg Crystals)
  • 1/4 cups sugar
  • 3 tablespoons grape seed oil
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons malted milk powder
  • 1 teaspoon kosher salt


  1. In bowl, pour boiling water over cornmeal and stir well. Cover and let sit for twenty minutes.
  2. Uncover and mix continuously while adding milk, egg, sugar, oil, flour, baking powder, malted milk powder, and salt.
  3. Pre-heat non-stick skillet over medium-high heat, then pour batter about 1/2 cup at a time onto skillet. When small bubbles appear on surface, flip pancake, and cook other side about the same amount of time, until golden-brown.
  4. Serve with real maple syrup and butter.

Complete and Continue