Cornmeal Buttermilk Pancakes
Cornmeal adds texture and flavor to these fabulous buttermilk pancakes. These easy pancakes will make your day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Pancakes and Waffles, Breakfast
Ingredients
Scale
- 1/2 cup yellow cornmeal
- 1 1/2 cups cold water
- 1 1/4 cups buttermilk (well shaken)
- 2 cups all-purpose flour (9 ounces)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 200 F if you wish to keep batches warm to serve all at once.
- Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn the cornmeal mixture into a mixing bowl; stir the buttermilk into the cornmeal mixture.
- Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture.
- Beat the egg in a separate bowl and then add it to the batter along with the melted butter. Add extra buttermilk or regular milk if the batter is very thick.
- Drop about 1/4 cup of the batter onto a hot greased griddle or skillet. Cook until the edge of the pancake looks dry, and the bubbles are popping. Flip to brown the other side. Repeat with the remaining batter.
- If desired, place the cooked pancakes in a pan and move to the 200 F oven to keep warm while you are cooking subsequent batches.
- The recipe makes about 24 pancakes, 3 to 4 inches in diameter.
Find it online: https://classic-recipes.com/cornmeal-buttermilk-pancakes/