Cornmeal Buttermilk Pancakes
Nutty cornmeal and sour buttermilk add great texture and flavor to these little golden pancakes. Serve them with butter and maple syrup, honey, or sorghum syrup.
Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 Tbsp. sugar
- 1⁄2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 cups buttermilk
- 1⁄2 cup sour cream
- 2 large eggs
- 3 Tbsp. butter
- In a large bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and soda.
- In a medium bowl, whisk together buttermilk, sour cream, and eggs until smooth.
- Add buttermilk mixture to flour mixture and stir with whisk until combined. Let batter stand while preparing griddle.
- Heat a heavy skillet over medium heat until a drop of water sizzles on the hot surface. Lightly grease griddle with butter. Ladle 1⁄4 cup scoops of batter onto griddle. Cook for 3 to 4 minutes, or until edges begin to dry and bubbles form on top. Carefully flip pancakes and cook for 1– 2 minutes or until golden.
- Serve immediately.