Hearty, tasty buttermilk cornmeal pancakes– great pancakes for breakfast, brunch and dinner.
Recipe: Buttermilk CornmealPancakes
6 large eggs 2 1/2 cups buttermilk 2 1/4 cups yellow cornmeal 1 cup all purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 8 tablespoons (about) butter, melted
Preheat oven to 250°F (120°C).
Beat eggs in large bowl to blend. Addbuttermilk, cornmeal, flour, sugar, baking powder, baking sodaand salt. Beat until smooth. Mix in 6 tablespoons melted butter.
Add 1/2 tablespoon melted butter to largenonstick skillet over medium heat. Working in batches, pour batterby 1/4 cupfuls into skillet, spacing apart. Cook pancakes untilgolden brown on bottom, bubbles form and edges appear dry, about2 minutes. Turn pancakes over; cook until bottoms are goldenbrown, about 2 minutes. Transfer pancakes to baking sheet; placein oven to keep warm. Repeat with remaining batter, adding moremelted butter by 1/2 tablespoonfuls to skillet as necessary.
Serve pancakes with maple syrup.
Makes 6 to 8 servings.
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