Cornmeal Buttermilk Pancakes Recipe




  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.
  4. Putting it all together
  5. Mix the egg mixture into the cornmeal mixture.
  6. Mix the cornmeal mixture into the flour mixture and let stand for 5 minutes.
  7. 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.
  8. 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.