Corn Pancakes

Serves: 6

Hosea Feil

1 January 1970

Based on User reviews:

45

Spice

54

Sweetness

46

Sourness

41

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 cup

All-Purpose Flour

2 tsps

Baking Soda

1 tsp

Coarse Salt

1 tbsp

Sugar

1 cup

Unsalted Butter (1/2 stick, cut into small pieces)

2 cups

Buttermilk

1 cup

Milk

1

Butter

Directions:

1

Preheat the oven to 250 degrees

2

In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter

3

Blend together with your fingertips or a pastry blender until the consistency of a coarse meal

4

Pour in the buttermilk and stir just until the dry ingredients are evenly moistened

5

Add just enough milk to form a thin pancake batter, stirring gently to combine

6

Heat the griddle or large castiron skillet over medium heat and lightly coat with butter or oil

7

Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden brown

8

Flip and cook on the second side until golden, about 1 minute

9

Transfer to a paper towellined baking sheet and keep warm in the oven while you cook the rest of the pancakes

10

Served hot, topped with Maple Fruit Compote