Add to Favourites
My Favourites
Email this recipe
Print this recipe

Cornmeal Lobster Pancakes


At a glance

1/3 cup unbleached flour
1 1/4 cup cornmeal
3/4 tsp baking soda
1 tbsp sugar
1/2 tsp salt
1 egg, beaten
1 1/4 cup buttermilk
1 tbsp olive oil
½ cup chopped, cooked lobster claw and tail meat


Whisk together flour, cornmeal, baking soda, sugar and salt in large bowl. Add egg, buttermilk and olive oil. Stir just until lumps disappear. Do not over mix.Fold in lobster meat.  Pour batter onto hot (lightly greased) skillet or griddle forming pancakes. Note, this batter is thinner than a more traditional batter so form pancakes carefully. Cook until bubbles form and tops of pancakes look a bit dry. Flip and cook until second side is golden brown. Serve immediately with a clarified herb butter.