Golden Eagle Pancakes

Two things set these pancakes apart - cornmeal is added to the batter and they are small pancakes, which also makes them a lot easier to flip! By the way, did I tell you they're delicious?

Golden Eagle Pancakes


  • 1 1/3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups milk
  • 1/4 cup vegetable oil
  • Pancake syrup


  1. Combine the first five ingredients.
  2. In another bowl, whisk eggs, milk and oil; stir into dry ingredients quickly and gently just until moistened.
  3. Pour batter by 1/4 cupsful onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.
  4. Serve with syrup.

From the family recipe collection of Linda Jolly and Lisa Stephens.