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Epicurious
Bon Appétit

Cornmeal Buttermilk Pancakes

4.2

(70)

Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes.

Recipe information

  • Yield

    Makes 10 pancakes

Ingredients

3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil

Preparation

  1. Step 1

    Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.

    Step 2

    Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.

TagsPancakeCornmealFlourButtermilkDairyMainBreakfastBrunchVegetarianNut FreeQuickEasyFryBon Appétit
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