Gallery

Recipe Summary

Yield:
about 2 dozen 4- inch pancakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornmeal, flour, sugar, baking powder, soda, and salt in a medium mixing bowl. Combine buttermilk and eggs; slowly stir mixture into dry ingredients.

    Advertisement
  • 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.

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement