Indian Griddle Cakes

Oxmoor House
about 12 pancakes


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1 cup plus 2 tablespoons cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup milk


Combine dry ingredients in a medium mixing bowl; set aside. Combine egg, buttermilk, and oil; slowly stir into dry ingredients. Add milk to desired consistency, mixing lightly.

Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are browned. Serve griddle cakes hot with Beef Hash.

Created date

February 2010