Kentucky Lace Cakes

Kentucky Lace Cakes

5 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  ohibble

“These cornmeal pancakes are one of Papa's favorite recipes and really good with chili or beans, etc. Enjoy!”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
  2. Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
  3. Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

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Reviews (5)

Rate This Recipe


This is what we call lacy cornbread in south Ga. It is a southern recipe that is supposed to be as thin as paper (almost) hince the lacy reference. Crispy on the edges and thin. Very good if done correctly!!

lu b

lu b

Too much liquid to make into pancakes as they do not hold their form. Suggest they add liquid to the cornmeal mixture up to the 1-1/4 c. milk to proper consistency. This might be good for someone who can not tolerate gluten if adjusted. Also, definitely needs sweetening up either by adding sugar to recipe or pouring syrup on pancake.



Great flavor! I love these because they don't need added sweetness, they are fine the way they are!

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Amount Per Serving (8 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet



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Best Ever Crab Cakes


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