The best delicious Cornmeal Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornmeal Pancakes recipe today!
Hello my friends, this Cornmeal Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Cornmeal Pancakes is amazingly delicious, and addictive, everyone will be asking for more Cornmeal Pancakes.
What Makes This Cornmeal Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornmeal Pancakes.
Ready to make this Cornmeal Pancakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Yellow cornmeal; stone
-ground
1 ts Salt
1 c Boiling water
2 tb Butter; melted
1 Egg
1 c Buttermilk
3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Baking soda
Vegetable oil or bacon fat
-for frying
1. In a medium bowl, combine the cornmeal and salt.
2. Slowly stir in the boiling water, then the melted butter. Cover tightly
and let stand for 10 minutes.
3. In a small bowl, beat the eggs slightly, then add the buttermilk. Stir
this into the cornmeal mixture and blend.
4. In another small bowl or on wax paper, combine the flour, baking powder,
and soda and stir quickly into the cornmeal mixture.
5. Using about 2 tablespoons of batter for each pancake, fry over medium
heat in a well-oiled skillet. ( I use about 2 teaspoons of fat per batch.)
When bubbles appear on the top of the pancake, turn and brown the other
side. Transfer pancakes to a heated platter and keep in a warm oven while
cooking the remaining batter. Serve with maple syrup or sorghum molasses.
Notes: This is a thin, crisp sort of pancake with lots of flavor.
Yields
4 Servings
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