Cornmeal Buttermilk Pancakes
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Yellow Cornmeal2 tbsps
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.25 cups
Buttermilk2 large
Egg3 tbsps
Unsalted Butter (melted, cooled)Directions:
1
Sift first 6 ingredients into large bowl
2
Whisk buttermilk, eggs and melted butter in medium bowl to blend
3
Add buttermilk mixture to dry ingredients and whisk until blended and smooth
4
Preheat oven to 300°F
5
Lightly coat bottom of heavy large skillet with oil
6
Heat over medium heat
7
Working in batches, pour 1/4 cup batter into skillet for each pancake
8
Cook until bottoms are golden, about 1 1/2 minutes
9
Turn pancakes and cook until second sides are golden, about 1 minute
10
Transfer to baking sheet; place in oven to keep warm
11
Repeat with remaining batter, adding more oil to skillet as necessary
12
Sift first 6 ingredients into large bowl
13
Whisk buttermilk, eggs and melted butter in medium bowl to blend
14
Add buttermilk mixture to dry ingredients and whisk until blended and smooth
15
Preheat oven to 300°F
16
Lightly coat bottom of heavy large skillet with oil
17
Heat over medium heat
18
Working in batches, pour 1/4 cup batter into skillet for each pancake
19
Cook until bottoms are golden, about 1 1/2 minutes
20
Turn pancakes and cook until second sides are golden, about 1 minute
21
Transfer to baking sheet; place in oven to keep warm
22
Repeat with remaining batter, adding more oil to skillet as necessary