BUTTERMILK CORNMEAL PANCAKES
Categories Milk/Cream Egg Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Cornmeal Pan-Fry Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. 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 and some bubbles begin to break around edges, 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 syrup.
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Irfan AA
[email protected]I made these pancakes for breakfast this morning and they were a huge hit! My husband and kids loved them. They're so easy to make and they taste amazing. I will definitely be making these again.
Latasha T. “URBAN T” Williams
[email protected]These pancakes are so fluffy and delicious! I love the cornmeal flavor. I will definitely be making these again.
Airness415
[email protected]I followed the recipe exactly and my pancakes turned out dry and crumbly. I'm not sure what I did wrong.
Usman jadoon
[email protected]I've made these pancakes a few times now and they always turn out great. I like that they're not too sweet, so I can add my own toppings like fruit or syrup. My kids love them too!
ikem peter
[email protected]These pancakes were a hit with my family! The cornmeal added a nice texture and flavor. I also loved the buttermilk, which made the pancakes light and fluffy. I will definitely be making these again.