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Cornmeal Buttermilk Pancakes Recipe

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This recipe for Cornmeal Buttermilk Pancakes is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup buttermilk
1 large egg
2 tablespoons melted butter, plus extra for skillet surface
1/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup blueberries (optional)
Directions:
Directions:
Whisk together buttermilk and egg. Gradually whisk in 2 tablespoons melted butter.

In a separate bowl, mix cornmeal, flour, baking soda, baking powder, sugar, and salt.

Pour buttermilk-egg mixture over dry mix and whisk gently. Overmixing results in tough pancakes. If batter is too thick, add 1 to 2 tablespoons buttermilk. Fold in blueberries.

Heat a griddle or heavy skillet on medium; melt butter on surface. Pour batter to form pancakes 4 to 5 inches in diameter. Cook until bubbles on top of cakes pop, about 2 minutes. Flip and cook 1 to 2 minutes or until browned.
Personal Notes:
Personal Notes:
This recipe is for 2 servings.

 

 

 

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