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Corn Pancakes

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  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Soda 1 Teaspoon
  Salt 1 Teaspoon
  Yellow corn meal 1⁄2 Cup (8 tbs)
  Eggs 2 Small, slightly beaten
  Buttermilk 2 Cup (32 tbs)
  Butter/Bacon fat 2 Tablespoon, melted

Sift flour, sugar, soda, and salt into mixing-bowl: stir in corn meal.
Add eggs, buttermilk, and melted butter, stirring until flour is barely moistened.
Drop batter from 1/4 cup measure onto hot, lightly buttered griddle, or electric skillet heated to 375°.
Turn pancake when the top side is bubbly and a few bubbles have broken.
Flip only once.

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