Cornmeal Buttermilk Pancakes

Submitted by Burgundy Damsel

"Light, thin pancakes that cook up quickly with a pretty lacey pattern."

 

• Ready In: 7mins
• Ingredients: 9
• Yields: 12 pancakes
• Serves: 6

ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 2 cups buttermilk
• 1 large egg
• 2 tablespoons butter, melted

directions

1. Combine the first six ingredients in a large mixing bowl. Whisk to blend.
2. In a seperate bowl, whisk together buttermilk, egg and butter.
3. Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
4. Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.