Cornmeal and Tres Leches fluff-up this very flavorful recipe, dressed with fresh cream, garden berry jam, and drizzled with maple syrup. Good morning!

Prep Time 15 mins
Cook Time 20 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: pancakes
Servings: 16 pancakes, 4-5 people


  • 1 1/2 cups fine-to-medium ground cornmeal
  • 3/4 cup all-purpose flour
  • 2 tbs sugar
  • 2 tsp baking soda
  • 1.5 tsp Sel Magique Classic Blend
  • 1/2 cup evaporated milk
  • 1/2 cup condensed milk
  • 1 cup whole milk add a little more as needed
  • 3 eggs
  • 3/4 cup vegetable oil
  • 4-8 tbs unsalted butter
  • 2 cups heavy cream
  • 1 jar 3-berry jam (raspberry, strawberry, blackberry) or your favorite
  • 1 container real maple syrup, heated. We prefer grade B as its more flavorful


  • Whip the heavy cream, either by hand or with a mixer, until firm peaks form. Refrigerate.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking soda and Sel Magique. In a medium bowl, whisk together the milks, eggs and vegetable oil. Pour the wet mixture into the dry and whisk until a smooth batter forms.
  • Heat a heavy (preferably nonstick or seasoned cast iron) griddle or very large (12-inch) skillet over medium until it’s hot enough that a drop of water skips across the surface and evaporates almost immediately. Use a tablespoon of butter to film the surface, then pour the batter onto the hot griddle, using about a ¼ cup per pancake. Leave an inch of space between each one. Cook until bubbles form and pop on the surface, about 2 minutes, then flip the pancakes and cook until golden-brown on the other side. Transfer to a baking sheet and keep warm in a low oven. Repeat with the remaining batter, re-greasing the griddle between batches, until all has been used.
  • Plate the pancakes, and garnish with a generous dollop of whipped cream, a tablespoon of jam, and serve with warm maple syrup. If you like a sweet-savory twist, add a dash of Sel Magique Cla