“This is one of our favorite breakfast pancakes. A bit of butter and a splash of syrup... Yum!”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour, salt and baking soda.
  2. Stir in cornmeal.
  3. Add egg and buttermilk and beat just until smooth.
  4. Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
  5. Bake until golden brown on both sides.
  6. Serve hot.
  7. Makes about 10 pancakes.
  8. * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.

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