Cornmeal Buttermilk Pancakes |
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Prep Time: 4 Minutes Cook Time: 3 Minutes |
Ready In: 7 Minutes Servings: 2 |
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Light, thin pancakes that cook up quickly with a pretty lacey pattern. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
2 cups buttermilk |
1 large egg |
2 tablespoons butter, melted |
Directions:
1. Combine the first six ingredients in a large mixing bowl. Whisk to blend.
2. In a seperate bowl, whisk together buttermilk, egg and butter.
3. Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
4. Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.
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