Cornmeal Pancakes with Sauteed Apples

Source: Taste of the Ozarks,

Makes about 30 silver dollar sized pancakes


  • 1/4 cup butter
  • 2/3 cup yellow cornmeal
  • 2/3 cup flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups milk
  1. In a small saucepan, melt 3 tablespoons of butter over low heat.  In a bowl, stir together cornmeal, flour, baking powder, sugar and salt.  Stir in the melted butter, egg and milk until just smooth (batter will be thin to start).
  2. In a slightly greased skillet, add the pancake batter in 1 1/2-inch dollops.  Brown on one side, turn and brown on other side.  Remove and place in an oven-proof baking plate.  Keep the pancakes warm in the oven until served.


  • 3 apples, peeled and chunked
  • 1/2 cup maple syrup
  • 1 tablespoon butter

In a medium sauté pan, heat 1 tablespoon of butter over medium heat until butter foams.   Add the apples and sauté until tender.  Add the maple syrup and continue to heat for another 2 minutes.