Buttermilk Cornmeal Pancakes Recipe - Cooking Index
Buttermilk Cornmeal Pancakes Recipe - Cooking Index
| 6 | Eggs | |
| 2 1/2 cups | Buttermilk | |
| 2 1/4 cups | Yellow cornmeal | |
| 1 cup | All-purpose flour | |
| 1/3 cup | Sugar | |
| 1 tablespoon | Baking powder | |
| 1 teaspoon | Baking soda | |
| 3/4 teaspoon | Salt | |
| 8 tablespoons | Butter - melted |
Preheat oven to 250 degrees.
Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom, bubbles form and edges appear dry, about 2 minutes.
Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm.
Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary.
Serve pancakes with maple syrup.
This recipe yields 6 to 8 servings.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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