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Ingredients Jump to Instructions ↓

  1. 6 Eggs

  2. 2 1/2 cups 592ml Buttermilk

  3. 2 1/4 cups 140g / 4.9oz Yellow cornmeal

  4. 1 cup 62g / 2 1/5oz All-purpose flour

  5. 1/3 cup 65g / 2 1/3oz Sugar

  6. 1 tablespoon 15ml Baking powder

  7. 1 teaspoon 5ml Baking soda

  8. 3/4 teaspoon 3.8ml Salt

  9. 8 tablespoons 120ml Butter - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

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