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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a different pancake texture, but the flavor is fantastic. Recipe courtesy of The New York Times Cookbook. Ingredients:
1 1/3 cups cornmeal |
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 cups buttermilk |
2 eggs |
4 tablespoons butter, melted |
Directions:
1. Place the cornmeal, flour, salt, and baking soda in a bowl.
2. Mix the buttermilk and eggs together and stir into the dry ingredients.
3. Stir in the melted butter.
4. Heat the griddle until a drop of water sputters on the surface.
5. Lightly grease the griddle with shortening.
6. Pour or spoon the batter onto the griddle to make 2 inch pancakes.
7. When the surface bubbles and the cakes are set and light brown on the underside, turn and brown the second side.
8. These are very light pancakes and can be turned easily only if made small.
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