Cornmeal is not usually one of my favorite ingredients but when I saw this Cornmeal Buttermilk Pancakes recipe I had to give it a try. While I was preparing this recipe the first thing that came to my mind was cornbread, but the texture of the pancakes came out a lot lighter, and fluffier, than cornbread would be. I still much prefer the traditional buttermilk pancakes; however these Cornmeal Buttermilk Pancakes were really good, making it a good choice for changing things up a little bit. This recipe was adapted from Cooks Country’s “Best Recipes”.
If you like pancakes and want to try something a little different give this Cornmeal Buttermilk Pancakes Recipe a try; they are light, fluffy, and really good.
1 3/4 buttermilk (divided)
1 1/4 cups cornmeal
2 tablespoons unsalted butter (cut into 1/ 4 inch slices)
3/4 cup all-purpose flour
2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
Vegetable oil for cooking
1. In a large cover-able microwave bowl mix together the cornmeal, butter, and 1 1/4 cups buttermilk. Microwave for about 90 seconds stirring halfway through. Set aside and let sit covered for about 5 minutes.
2. In another large bowl mix together the flour, sugar, salt, baking soda, and baking powder; set aside.
3. In a small bowl using an electric mixer beat together the 2 eggs and the rest of the buttermilk.
Putting it all-together
1. Mix the egg mixture into the cornmeal mixture.
2. Mix the cornmeal mixture into the flour mixture and let stand for 5 minutes.
3. Heat a lightly oiled skillet over medium low heat. Once the skillet is hot spoon the batter into the skillet to form the pancakes to the size you want. If you are using a griddle you can probably do more than one at a time. When the pancakes form bubbles on the top and start to firm up, they should be golden brown and ready to flip; brown on the other side and serve hot with butter, and your choice of syrup.
Makes about 8 – 6 inch pancakes