Cornmeal Flannel Cakes

These fluffy pancakes can swing sweet, but we love them savory topped with a salad of cherry tomatoes, scallions, and sour cream. They also make great waffles if you have an iron ready to go.

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1 cup fine polenta
3/4 cup whole wheat or rye flour
1 tsp baking powder
1/2 tsp salt
2 tbsp maple syrup
2 eggs, separated
1 1/4 cup buttermilk
3 scallions or 1 stalk green garlic, sliced thinly
1 lb cherry tomatoes, halved
1 cup sour cream


  1. In a medium sized bowl combine the cornmeal, flour, baking powder, and salt
  2. Combine the egg yolks, buttermilk, and maple syrup
  3. Then combine the wet and dry ingredients
  4. Whisk the egg whites until they hold peaks and gently fold into the batter
  5. Heat a large frying pan over medium heat and ladle a half cup of batter into the frying pan to make pancakes in batches
  6. Allow each pancake to brown and bubble, flipping when they have bubbles in the center
  7. Meanwhile combine the scallions, tomatoes, and sour cream with a pinch of salt, several grinds of black pepper and big drizzle of olive oil
  8. Serve the pancakes with the tomato-scallion salad