Cornmeal Pancakes
"This is a different pancake texture, but the flavor is fantastic. Recipe courtesy of The New York Times Cookbook."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
20
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
- Place the cornmeal, flour, salt, and baking soda in a bowl.
- Mix the buttermilk and eggs together and stir into the dry ingredients.
- Stir in the melted butter.
- Heat the griddle until a drop of water sputters on the surface.
- Lightly grease the griddle with shortening.
- Pour or spoon the batter onto the griddle to make 2 inch pancakes.
- When the surface bubbles and the cakes are set and light brown on the underside, turn and brown the second side.
- These are very light pancakes and can be turned easily only if made small.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
