Yield: about 2 dozen 4- inch pancakes
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 1/2 cups buttermilk
- 2 eggs, beaten
- Combine cornmeal, flour, sugar, baking powder, soda, and salt in a medium mixing bowl. Combine buttermilk and eggs; slowly stir mixture into dry ingredients.
- For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve hot with butter and syrup.
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