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Yellow Split Pea Cornmeal Griddle Cakes

These griddle cakes can be served hot or cold as an appetizer or a side dish for soups or salads.


  • 2 cups (500 mL) cooked yellow split peas
  • 2 cups (500 mL) cooked cornmeal
  • 4 eggs, beaten
  • 2/3 cup (150 mL) milk
  • 1/2 tsp (2 mL) sambal oelek (optional)
  • 2/3 cup (150 mL) flour
  • 4 tsp (20 mL) baking powder
  • 1 tsp (5 mL) salt
  • 2 green onions, thinly sliced


Mix cooked yellow split peas and cornmeal together. Add beaten eggs, milk, and optional sambal oelek, and mix until smooth. Fold in flour, baking powder and salt. Stir in green onions. Preheat a non-stick skillet to medium heat. Spoon mixture into 2-3 inch (5-7.5 cm) patties. Fry cakes 4-5 minutes per side until golden brown.

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