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Cornmeal Buttermilk Pancakes

April 6, 2012
by Shannon Hepburn

Cornmeal Buttermilk Pancakes
  • (Adapted from Bon Appetit)
  • ¾ cup unbleached all purpose flour (could also use whole wheat pastry flour)
  • ¾ cup cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 2 eggs
  • 3 tablespoons butter, melted and cooled
  • vegetable oil (light olive, corn, grapeseed)
  1. Mix or sift the first 6 ingredients into a large bowl. Whisk buttermilk, eggs, and butter in separate bowl. Add buttermilk mixture to dry ingredients and whisk until blended and smooth. Lightly coat the bottom of your best pancake pan or skillet with oil. Set the heat on medium and let the pan get hot before beginning to cook the pancakes. Working in batches, pour ¼ cup batter into pan for each pancake. Cook until bottoms are golden, about 1½ minutes. Flip and cook the other side for a minute longer. Pancakes may be kept warm on a cookie sheet in a 300 degree oven. Serve with jam or maple syrup.
  2. Makes 10 pancakes