Buttermilk Cornmeal Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 large eggs |
2 1/2 cups buttermilk |
2 1/4 cups yellow cornmeal |
1 cup all purpose flour |
1/3 cup sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
8 tablespoons (about) butter, melted |
pure maple syrup |
Directions:
1. Preheat oven to 250°F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
2. Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
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