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Indian Maize Pancakes

Here is a yummy and nutritious activity for your kids to do. These are great for breakfast but are also good for brunch or an alternative dinner menu. Make your own homemade pancake syrup to go along with them.


1 can (7 oz.) whole kernel corn
1 egg
1 1/4 c. all-purpose flour
2 T. shortening
1 t. sugar
1 t. Baking powder
1/2 t. Salt
1/2 t. Baking soda
1 1/4 to 1 1/2 c. buttermilk


1. Heat griddle over medium heat or heat electric griddle to 375 degrees F.

2. Drain the liquid from the can of corn into cup. Spoon out 1/2 cup corn from the can and set aside. Pour the liquid in the cup back into the can and save the corn for another time.

3. Beat one egg in bowl until the white and yellow are well mixed.

4. Add 1 1/4 cups flour, shortening, sugar, baking powder, baking soda, and salt. Gradually add buttermilk until batter is the thickness you prefer. Beat until smooth. Stir in the 1/2 cup corn.

5. Grease the hot griddle with shortening if necessary. For each pancake, pour 1/4 cup batter in a pool onto the hot griddle.

6. Cook until bubbles appear. Turn with spatula and cook until golden brown on the other side.

Note: if using self-rising flour, omit the baking powder, baking soda, and salt.

Homemade Pancake Syrup


1 1/2 cups packed brown sugar
3/4 c. water
1 T. butter or margarine
dash of salt
1/2 t. maple flavoring

1. Mix 1 1/2 cups brown sugar, 3/4 cup water, 1 tablespoon butter, and dash of salt in a saucepan.

2. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in 1/2 teaspoon maple flavoring. Serve warm.


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