Susan's cornmeal pancakes
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Ingredients
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
3 eggs, lightly beaten
1 1/2 cups buttermilk
2 tbsp melted butter
Instructions
In a large bowl, using a fork, stir cornmeal with flour, baking powder, sugar, salt and baking soda. Make a well in centre of flour mixture.
In another bowl, whisk eggs with buttermilk. Pour into centre of flour mixture along with melted butter. Stir just until a smooth batter forms.
Set a large frying pan over medium heat. (We often use 2 pans simultaneously to speed up production.) Lightly brush with oil, additional melted butter or coat with cooking spray.
Pour a 1/4 cup (50 mL) measure full of batter onto a heated pan. Cook until underside is golden brown and bubbles appear on the top, about 2 minutes. Turn pancake and continue cooking until underside is golden brown, about 2 more minutes. Keep warm, uncovered, on a buttered platter in a preheated 200F (100C) oven while continuing to make more. Serve right away.
Nutrition (per serving)
Calories 87, Protein 3.3g, Carbohydrates 11.2g, Fat 3.1g, Fibre 0.6g, Sodium 210mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.