Cornmeal Pancakes
Makes 10 pancakes
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil for pan
Using a large bowl, sift together flour, cornmeal, sugar, baking
powder, baking soda and salt.
Whisk buttermilk, eggs and melted butter together in a medium bowl.
Add buttermilk mixture to dry ingredients and whisk just until
combined.
Heat oven to 300° F
Using a large heavy bottomed saute' pan over medium heat, lightly
coat with vegetable oil.
Pour 1/4 cup of batter into pan for each pancake
Cook until bubbles on top burst and bottoms are golden brown,
about 1-1/2 minutes.
Flip pancakes and cook until golden, about 1 minute.
Transfer to a baking sheet and place in oven to keep warm
Repeat with remaining batter, adding more oil to pan as
necessary.
These are great to use in place of buns / rolls for pulled pork sandwiches.
Makes 10 pancakes
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil for pan
Using a large bowl, sift together flour, cornmeal, sugar, baking
powder, baking soda and salt.
Whisk buttermilk, eggs and melted butter together in a medium bowl.
Add buttermilk mixture to dry ingredients and whisk just until
combined.
Heat oven to 300° F
Using a large heavy bottomed saute' pan over medium heat, lightly
coat with vegetable oil.
Pour 1/4 cup of batter into pan for each pancake
Cook until bubbles on top burst and bottoms are golden brown,
about 1-1/2 minutes.
Flip pancakes and cook until golden, about 1 minute.
Transfer to a baking sheet and place in oven to keep warm
Repeat with remaining batter, adding more oil to pan as
necessary.
These are great to use in place of buns / rolls for pulled pork sandwiches.
