Cornmeal Pancake Batter - 2 Qts.
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThese cornmeal pancakes are made with stone ground cornmeal and white flour, with no added sugar.
Back in 1938, Wilfred "Sugar Bill’’ Dexter opened a tea room along with his wife, Polly, in small-town New Hampshire. Over the years, Polly’s spectacular lineup of scratchmade pancakes and top-quality maple products put it on the map, and today this legendary restaurant is run by Wilfred & Polly’s granddaughter, Kathie, and her husband, Dennis. All of Polly’s pancakes are made according to those old family recipes, right down to the flour, which is milled on-premises. Polly’s Pancake Parlor is such a legend that it was dubbed an American Classic by the James Beard Foundation in 2016.
This package serves 10-12 people and includes 2 quarts of Cornmeal Pancake Batter Mix.
- Each quart of pancake batter makes approx 15-20 pancakes
- Polly’s Pancake Parlor suggests 3 pancakes per person
- Choose to add more!
Add-on Options Include
- Chocolate Chip (5 oz.)
- Granola (5 oz.)
- Butterscotch Chips (5 oz.
- Walnuts (3 oz.)
- White Mountain Blend (8 oz.)
- White Mountain Decaf (8 oz.)
- Maple Coffee (8 oz.)
- Maple Decaf Coffee (8 oz.)
- Harman’s Cheese (8 oz.)
- Polly Maple Spread (12 oz.)
- This package ships frozen with ice packs, may thaw in transit.
- Upon arrival, store pancake batter in the refrigerator or freezer.
- Pancake batter lasts up to 3 days in the refrigerator or up to 30 days in the freezer.
To Serve
- Thaw pancake batter in the refrigerator overnight before cooking.
- Preheat a griddle or frying pan to medium-low/medium heat (if you have an infrared thermometer, it should read about 300°F).
- Spray griddle or frying pan with a small amount of cooking spray, or add a small amount of canola oil and spread around griddle/pan with a paper towel (we don’t recommend butter as it smokes around 300°F).
- Spoon out pancakes onto griddle/pan using a ¼ cup measuring cup.
- Cook on first side for about 3 minutes (your pancakes will be ready to flip when bubbles show up in the middle and start popping).
- Flip your pancakes.
- Cook on the other side until just golden brown, which should take 2-3 minutes depending on the heat.
- Remove and serve on a plate with syrup or meat of your choosing.
- Enjoy!
Insider Tip: If you’re cooking a large batch, you can keep pancakes warm by spreading them out on a sheet tray and putting them in a preheated oven at the lowest temperature it can go (ideally below 200°F).
- Cornmeal Pancake Batter – (Stoneground Cornmeal, Unbleached/Unbromated White Flour, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt) Pasteurized 1.5% Milk (Vitamin D Added), Eggs (Pasteurized Eggs And Citric Acid), Butter (Cream (Milk), Salt)– Allergen: Milk, Eggs, Wheat
- Granola Mix-in – Allergen: Contains Wheat And Nuts
- Maple Spread – Pure Maple Syrup, Half And Half
The Legendary James Beard Awarded Pancake House
The Legendary James Beard Awarded Pancake House
Back in 1938, in the height of the Great Depression, a New Hampshire farmer named Wilfred “Sugar Bill'' Dexter opened a tea room along with his wife, Polly, as a way to sell his maple sugar products. And what goes better with maple than pancakes? Over the years, Polly’s spectacular lineup of scratchmade pancakes and top-quality maple products put it on the map, and today this legendary New Hampshire restaurant is run by Wilfred & Polly’s granddaughter, Kathie, and her husband, Dennis. It’s such a legend that it was dubbed an American Classic by the James Beard Foundation in 2016.
All of Polly’s pancakes are still made according to those old family recipes, right down to the flour, which is milled on-premises. These pancakes cook up light and fluffy, and their syrup is personally selected for color and flavor from their friends at Fuller’s Maple in Lancaster. These are some of the finest pancakes in America, and their batters & mixes are now shipping nationwide, ready for your griddle!
